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Hash Browns Recipe

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This recipe for Hash Browns is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb russet baking potatoes, peeled and grated
3 tbsp. olive oil or canola oil
Salt and pepper.

You can add a small amount of onion while the potatoes are cooking, or top with cheese.
Directions:
Directions:
1) Heat the oil in a large frying pan on medium high heat (you want the potatoes to have plenty of cooking surface to develop a good crust)

2) While the pan heats, squeeze out as much moisture as possible from the potatoes. You can squeeze them in paper towels, but if you have a potato ricer put them into the ricer, compress, then dry with a paper towel. You do not want to force the potatoes through the ricer, just the moisture.

3) When the oil begins to sheen and move, add the potatoes, spreading them out into a flat, thin layer, no more than 1/2 inch deep. Salt and pepper lightly. After a few minutes, lift the edge to check to see if they are browned, then flip and cook on the other side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The secret is to get the potatoes very dry. Frozen hash browns work well in a pinch, but they need to thaw and be dried, so not much time is saved.

 

 

 

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