Hash-Brown Crust
Ingredients
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1 Pound brown rustic potatoes (Can be substituted for red or 4-5 cups shredded hash browns)
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4 Tbsp olive oil
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1 tsp of salt
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Olive oil for Greasing
Instructions:
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If using whole potatoes, peel and shred to hashbrown style (ref: shredded cut)
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Take the pound of shredded potatoes and soak in room temperature water for 15 minutes (removing the starch for easy crisp).
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Next, strain and pat dry the shredded potatoes
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In a large bowl add the dried shredded potatoes, the 4 tbsp olive oil, and the tsp of salt to a large bowl and mix thoroughly until fully incorporated.
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Pour the shredded potato mix into your round (7”-8”) baking dish and begin to spread the mix over the pan, using a spoon spread evenly up and around the sides of the pan creating a wall along the sides.
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Finally drizzle the hash brown mix with olive oil and bake for 25 minutes 350f/177c