Curt's Hashbrowns

INGREDIENTS

• 3 Tbs.  -  Vegetable Oil

• 2 tsp  -  Salt 

• 1 tsp  -  Pepper

• 1 Large  -  Russet Potato

DIRECTIONS

Using a large frying pan, put enough oil to heavily coat the entire bottom surface.  While pan and oil are heating on medium-high, peel and grate enough russet potato to create a 1/4" layer on the entire pan; roughly 1 large potato depending on pan size.  Sprinkle the grated potato into the pan (you should hear sizzling) and lightly compress everything to get a solid 1/4" slab.  Sprinkle the pepper on top, cover the pan and let cook for 10-15 minutes, or until the bottom of the hashbrowns are a dark, golden brown color.  Once the desired color has been achieved, flip the slab of potatoes over and cook an additional 5 minutes uncovered.  Sprinkle a generous amount of salt on top and enjoy!

*Special Note - This recipe pairs great with Curt's Bean Soup!