Morning Hash Browns

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!

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Filed under Breakfast, Recipes, Side Dish

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