"Classic Hashbrown Potatoes"
always wring out the grated Potatoes in a towel for the best success.
The Butter gives them a dark golden color and not greasy taste.
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- 1 lb
- russets or idaho potatos, peeled, washed, dried, & grated coarse, squeezed dry, (should be 1 1/2 c loosely packed grated potatoes)
- 1/4 tsp
- salt & pepper
- 1 Tbs
1Roll grated potatoes in towel and squeeze out all the Liquid, to dry stage.
2Toss dried grated potatoes with the salt and Pepper, in med. Bowl.
3Heat 1/2 the butter in 10 inch fry pan. Over med. high heat, until it just starts to brown.
Then Scatter potatoes evenly over this entire pan.
using a wide spatula, firmly press potatoes to flatten.
Reduce your heat to med.
continue cooking til a dark golden brown and crisp. about (7-8 min)
4Turn Hashbrowns over (browned side Up) onto large plate,
Add remaining butter and repeat process, melt butter, add potatoes back intp pan and brown other side. about 5-6 min this time to dark golden brn.
5Fold these potatoes in half,(omelet style) cook about 1 more min.
slide hashbrowns onto plate, cut into wedges and serve immediately
for Individual portions you can divide into (4) equal portions and reduce your cooking time to 5 Min per side.
7FLAVORS: VARRIED: . . OPTIONS.
Add: 2 Tbs onion grated
Add: 2 TBS each of Red & Green Bell Peppers.Diced small.
Add: 1-2 TBS your favorite Herbs
Add: Garlic to taste.
Garnish with snipps of chives or scallions, or green onions.