Ingredients
2
2 servings
- •2 russet potatoes, peeled
- •3 tablespoons clarified butter
- •1 pinch cayenne pepper, or to taste
- •1 pinch paprika, or to taste
- •salt and ground black pepper to taste
Instructions
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
Nutritional Facts
Per 2 servings
- Calories: 334
- Carbohydrate: 38g
- Fat: 19g
- Fiber: 5g
- Protein: 4g
- Sugar: 2g
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