Can you tell I just got a food mill and am loving the grater feature? I just didn’t know how fast AND delicious food can be with the right gadgets! One can never underestimate the deliciousness of freshly fried potatoes.
Hash Browns – serves 4
1 extra large brown baking potato, rinsed and peeled
4 tbsp. Kerrygold unsalted butter (sold at HEB in cheese section)
salt and pepper to taste
Shred potato with gadget of choice. Melt butter in your largest-bottomed skillet over high heat. Add potatoes and distribute as evenly and thinly as you can without burning your fingers. Season with pepper only. After the potato water has evaporated a bit and things are no longer pretty steamy, reduce the heat to medium. Watch for brown crispy-ness on the other side, that’s when to know to flip. I cut it into quarters at this point and flip the quarters. Watch carefully and add more butter if pan is too dry. Add *sea salt to taste and serve when both sides are evenly golden brown. Serve with eggs and toast or your favorite breakfast!
*You add salt at the end because salt draws out water and you are looking for crisp, not soggy, potatoes. You worked hard to get past the steamy stage!