Made with shredded potatoes, these hash browns cook up nice and crispy on a nonstick griddle. A handful of fresh chives adds bright herbal flavor. If you’d like, add some grated yellow onion along with the salt and pepper.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).