Pressed Hash Browns

2 medium russet potatoes, peeled

1 tablespoon butter, melted

Salt and ground black pepper, to taste

Start with a cold panini press or countertop grill.Using a box grater, grate the potatoes directly onto the grill in 4 piles. Gently shape the mounds into flattish rounds. Drizzle each mound with a bit of the butter, then sprinkle with salt and pepper. Close the panini press or grill and turn on. Cook until crispy and browned, about 6 to 7 minutes. Serve immediately.Serves four.Cook#146;s note: To make the recipe even easier, substitute frozen shredded potatoes. To do this, arrange frac12; cup mounds of frozen shredded potatoes on the press, then close the cover and cook until lightly browned. Open the press and add another frac12; cup of frozen shredded potatoes to each, then repeat cooking until very crisp. This two-step method is important, as frozen shredded potatoes compress more than fresh during cooking.@Recipe nutrition:Nutrition values per serving: 171 calories, 3 g fat (2 g saturated), 33 g carbohydrates, 2 g fiber, 4 g protein, 8 mg cholesterol, 70 mg sodium.