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Hash browns

W

W. Hilditch

Active member
For 2, preheat a #5 CI skillet on low with 2 tbsp oil. Shred a medium peeled Russet potato into a sieve. Rinse with cold water until the water runs clear. Squeeze the water out and add to the skillet.
Spread evenly pushing down with a spatula and turn up to med low. Drizzle with more oil and top with two pats of butter.

Cook until browned, shake loose and flip. Cook few more minutes, shake loose, salt and serve.

A small tater and a #3 skillet work great for 1 serving.

Hilditch
 
What many folks miss is the rinse. Very important for starches, including rice and French fries. Rinse that excess starch off, drain & fry. You will like the results more better.

Hilditch
 
I can't say that a little garlic ever hurt anything that went into a skillet. Natural flavors are on the top of my list but sometimes I want more. Short of scattered, smothered and covered.

Hilditch
 
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