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A diner classic becomes a home kitchen reality with this easy-to-achieve and straightforward recipe.

Serves

4

Prep time

5 MINUTES

Cook time

25 MINUTES

INGREDIENTS

  • 2 large russet potatoes, peeled​
  • 6 tablespoons unsalted butter, divided​
  • 1/2 teaspoon chili powder​
  • Salt and pepper, to taste​
  • 1 1/2 tablespoons Sweet Heat Maple Syrup, divided​

INSTRUCTIONS

  1. Grate the potatoes using a cheese grater over a large bowl. Rinse the grated potatoes under cool water and drain. Transfer to a clean tea towel, wrap it around the potatoes and squeeze out the excess water. Use your muscle power to really drain the potatoes! The drier the potatoes get, the crispier your hash brown will be!
  2. Once strained, transfer the potatoes back into the bowl. Toss in chili powder, salt, pepper and 1 tablespoon of maple syrup. Toss to combine.
  3. Melt the butter in a cast iron skillet over medium-high heat. Remove 2 tablespoons of butter and reserve.
  4. Add the potatoes to the skillet and distribute in an even layer. Let them cook, undisturbed, for 7-9 minutes. Once they begin to brown, break up the hash browns and flip, cooking for 8-10 minutes more until hash browns are crispy on all sides.
  5. Brush with the remaining 1/2 tablespoon of syrup, and serve with fried eggs and bacon!

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