"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.
- 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
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)
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.
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.
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.