Hash Browns

If you have never made your own hash browns you need to give it a try. It’s fast and so simple, no need to buy them in the store.    They are wonderful and so fresh!

To prevent potatoes from turning brown, grate them just before cooking.

  • 1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
  • 1/4 teaspoon table salt
  • Ground black pepper
  • 1 tablespoon butter

Toss fully dried grated potatoes with salt and pepper in a medium bowl.

Heat the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.