Easiest Hash Browns Ever. Really.
If I were rescued after being stuck on a desert island, my first meal would probably be hash(ed) brown potatoes and two eggs, with runny yolks. Oh, yum.
About 30 years ago, my mum found a recipe for hash browns in a woman's magazine, probably McCall's, but I don't recall for sure. I remember making them with her at that time, and the recipe included lots of sour cream and melted cheddar cheese. Ah, the memories, and the metabolism of a teenager. But I digress.
One of the things I have used from that recipe over the years, is this quick and easy way to make hash browns. No shredding raw potatoes. No squeezing the liquid out as you wring the spuds in a towel. No, siree. Are you ready? Here goes:
Start with a starchy potato, such as a russet, like this one.
2. Step 2
Bake it. Then, ideally, refrigerate it overnight. You can even bake it in the microwave, but I prefer the oven.
3. Step 3
Put a pan, preferably NOT non-stick (I use my cast iron skillet), over medium high heat. Add some olive oil. Obviously, the more olive oil, the more delicious the end result, but Master Chow and I do try to watch our waistlines, so I tend to be careful. Most of the time.
4. Step 4
Using a box grater, grate the potato directly into the pan. If you like, remove the skin beforehand, but I find that as I grate the potato, the skin falls off and I just pluck it out of the pan.
5. Step 5
After you've finished grating the potatoes, spread them in the pan, season them with salt, pepper, and a bit more olive oil. Spread them out in the pan again, and then leave them alone! Let the potatoes cook for a few minutes, lower or increase the heat if necessary. Flip the potatoes over when they have formed a nice crust on the underside. This is not an omelette, and the whole thing won't flip over in one piece. Just flip bits over, piece by piece. At this point, I start to cook the eggs. Gastronomic delight is just around the corner!