Hash Browns

hash_browns

The trick to golden crispy hash browns? Potatoes with low moisture (I bake mine first). And let ‘em sit in the pan undisturbed while cooking. Oh, and butter. Plenty of butter. Isn’t that just a good rule in general? All the world needs is more butter, people.

 

For each serving:

1 potato, baked, peeled and grated

2T butter

 

Heat butter in skillet over medium heat. Once butter is melted and sizzling, throw in grated potatoes. Don’t pile ‘em too thick (1/2 inch or so). Salt and pepper top layer. Cook for approximately 8 minutes (undisturbed) or until golden. Flip potatoes and cook for an additional 5 minutes (undisturbed) or until golden. Salt and pepper generously. Serve with fried eggs and bacon.

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2 Responses to Hash Browns

  1. Jan Jardine says:

    Carol, I always make mine with baked potatoes too, but I use olive oil. That’s pretty crazy, since I’ve told everyone who asks that my favorite food is butter. I guess I just got in a nutso phase when I went to Weight Watchers. Now that I’m NOT going to WW, I might just do my hash browns in butter next time! Yours look DELICIOUS!!

    • Carol says:

      Oh Jan, I can so relate to you!! I love that your favorite food is butter. You totally make me smile . . . . Enjoy every bit of your hash browns fried in butter next time!

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