Tumeric Hash Browns
Yield: 4 side-dish servings or 2 breakfast servings

Ingredients:
2 pounds russet or Yukon Gold potatoes
1/2 cup finely chopped cilantro leaves and tender stems
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon ground turmeric
1 habanero chile, stem discarded, finely chopped (see note)
2 tablespoons canola oil

Instructions:
1. Peel the potatoes and shred them in a food processor or by scraping them against the large hole of a box grater. 
Pile the potato shreds into a medium bowl.
2. Mix in the cilantro, salt, turmeric and chile. Because you’re using an habanero, use a spoon to do the mixing.
3. Heat the oil in a large nonstick skillet or well-seasoned cast iron pan over medium-high heat. 
Once the oil appears to shimmer, spread the potato mixture in the skillet in an even layer that’s about 2 inches deep. 
A sizzling sound as soon as the potatoes hit the skillet is a good sign that the skillet is the right temperature.
4. Reduce heat to medium and cook the potatoes covered, without stirring, until they are crispy brown on the underside, 10 to 12 minutes. 
Turn the thick patty over using 2 spatulas and brown the second side the same way, 10 to 12 minutes. 
Serve immediately.

Adapted from “Indian Cooking Unfolded,” by Raghavan Iyer