Perfect Homemade Hash Browns |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too! Ingredients:
1 lb medium-sized russet potato, peeled but left whole (i like to use older potatoes) |
4 tablespoons vegetable oil |
2 tablespoons butter |
salt and pepper |
Directions:
1. Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
2. When potatoes are cool enough to handle, grate them with a coarse grater.
3. In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
4. Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
5. Serve immediately.
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