assignmentPREPARATION
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour and egg until evenly distributed.
Heat about ¼ inch of oil in a large heavy skillet over medium-high heat.
When oil is sizzling hot, place potatoes into the pan in a ½ inch thick layer.
Cover the whole bottom of the pan or make separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side.
It should take at least 5 minutes per side.
If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan and drain on paper towels. Season with salt and pepper and serve immediately.
Preheat oven to 425°.
In a large bowl, toss together with your hands, the potatoes, garlic, onion, bell pepper, olive oil, melted butter, seasoned salt, cayenne pepper, salt and pepper.
Pour mixture onto 2 rimmed baking sheets.
Bake for 20-25 minutes, stirring the potatoes twice.
Raise the temperature to 500° and bake 15-20 min., tossing twice more.
Season with a little more salt and pepper before serving. (Ok to half this recipe if not feeding a lot of people.)