• 1 medium russet potato, peeled
• 1 tsp Spice Blend*
• 1 tbsp butter for frying

*Spice Blend

• 1 tsp paprika
• 1 tsp dried garlic
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper 

Equipment

• box grater
• nonstick frying pan

1. Place potato in sauce pot, cover with cold water and bring to a boil. Once at a boil, cook about 20 minutes. You want the potato to be cooked, but still slightly firm
2. Drain the potato and allow it to cool
3. Shred with a box grater
4. Combine Spice Blend elements in a small bowl, add 1 tsp of the Spice Blend to the potatoes and toss gently, breaking potatoes apart while tossing so as not to end up with mashed potatoes
5. Melt butter in a nonstick pan on high heat, moving the butter around to keep from burning; if pan gets smoky, turn down the heat to medium-high
6. Add potatoes to the pan when the butter is melted, but do not over-crowd the pan. Fry in two batches, if needed (depending on the size of your pan). Allow to cook 4-6 minutes, or until golden brown and crispy
7. Great with cheddar cheese, sausage, vegetables, or eggs on top