Yellow Potato Hash Browns

Ingredients:

• 3 medium Yukon Gold potatoes, washed with a brush (about 450 g)
• 2 green onions, finely chopped
• A pinch of cayenne pepper
• A pinch of freshly grated nutmeg
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Grate the potatoes coarsely into a large bowl and mix with the green onions, cayenne pepper, nutmeg, 0.5 teaspoon salt and a few turns of the black pepper grinder.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the potato mixture and press it into an even layer with a spatula. Cook, shaking the pan occasionally to prevent the potatoes from sticking, until crisp and browned on the bottom, about 10 minutes.
3. Remove the pan from the heat and cover it with a flat plate. Carefully invert the pan so the hashbrowns fall onto the plate in one piece. Return the pan to medium heat and add the remaining 1 tablespoon of olive oil. Return the hashbrowns to the pan, browned side up. Continue cooking until golden brown and crispy on the bottom, about 10 more minutes.
4. Transfer the hashbrowns from the pan to a cutting board and cut into wedges.