Hash Browns

Source/Author: Mary

Traditionally, hash browns are served as a breakfast side with eggs, bacon or sausage, toast, and sometimes a side of ketchup or hot sauce for dipping.

Ingredients:

• salt	to taste
• vegetable oil	1/4 cup
• ground black pepper	to taste
• butter	1 tablespoon
• potatoes (russet, medium)	3

1. Pell and wash the potatoes.

2. Grate the potatoes using a box grater or food processor. Place the grated potatoes in a bowl of cold water and let them sit for 5-10 minutes. This helps remove excess starch, resulting in crispier hash browns.

3. Drain the potatoes well, then place them in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. The drier the potatoes, the crispier they’ll get.

4.Place the potatoes in a bowl and season with salt and pepper. Mix gently to evenly distribute the seasoning.

5. In a large skillet, heat the oil and butter over medium-high heat until hot but not smoking. Add the grated potatoes in an even layer, pressing down lightly with a spatula. Cover with a lid and cook for about 4-5 minutes on each side, or until golden brown and crispy. Avoid stirring; let them cook undisturbed for maximum crispiness.

6. Carefully flip the hash browns, cover again, and cook the other side until golden and crisp, about 4-5 minutes.

7. Remove from the skillet, place on paper towels to drain any excess oil, and serve immediately.