Prep-ahead hash brown cake

Serves 4-6

  1. 2-1/2lb yukon or russet potatoes, peeled and shredded
  2. 4tsp salt
  3. 1/4tsp pepper
  4. 4tb oil
  • Toss 1-2 with 2 cups water and drain. Squeeze dry half of potatoes and microwave for 5 minutes. Squeeze remaining potatoes, toss with microwaved potatoes and pepper and continue microwaving for 5 minutes, stirring halfway through. Cool for 5 minutes then chill in a covered 8in cake tin for at least 20 minutes or up to 24 hours.
  • Cook in a 10in skillet for 6-8 minutes. Flip and continue cooking for 5-6 minutes. Cut into wedges and serve.

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