The trick I discovered when making hash browns is how the potato is prepared prior to grating. Before I knew this, my many attempts to make the perfect hash browns, would end in failure; the only reward would be a sickly pile of purplish gray potatoes that really didn’t taste vaguely close to what a hash brown should taste like. So the trick I learned is simply to bake the potato first and then grate!
Ingredients
- 4 medium russet potatoes
- 4 T butter
- salt and pepper to taste
- Makes 4 servings
Instructions
- bake the potatoes at 350 degrees for 25 minutes (potato should be slightly tender but not cooked all the way through otherwise you’ll end up with mashed potatoes!)
- allow the potatoes to cool to the touch a bit and then grate (take off the skins or leave ‘em on – you choose)
- in a skillet on medium heat, warm up some butter – about 4 tablespoons (may add more for extra flavor and crispiness)
- spread the hash browns in the skillet and sprinkle salt and pepper
- when the hash browns turn golden brown in color, shake them around in the skillet or flip them but be careful that they don’t get mushed together
