In preparation for our move (and as previously mentioned), I bought a huge bag of russet potatoes from one of those wholesale stores. Little did I know that our new refrigerator would be the size of a dollhouse, so needless to say, potatoes are on the agenda for the entire week. Not that I’m complaining. Potatoes are among the easiest and most versatile foods to cook. Roast ’em, bake ’em, mash ’em, fry ’em…whatever strikes your fancy. Generally, I don’t have much of a preference, but when it comes to breakfast, they just don’t get any better any crispy hash browns (although I do love me some home fries in the a.m.).
Crispy Hash Browns (adapted from Simply Recipes)
3 Tbsp canola oil
1 lb Russet potatoes, peeled and grated
Salt and pepper
Heat oil in a large frying pan on medium high heat.
While the pan is heating, squeeze out as much moisture as you can from the grated potatoes with potato ricer (just squeeze out moisture, don’t force potatoes through the ricer) or use paper towels to sop excess moisture
When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan, evenly (no more than a 1/2 inch thick)
Add salt and pepper on the potatoes.
After a few minutes, lift up one edge of the potatoes and see how done they are. Flip when bottom is golden brown.
Continue to cook until bottom is also golden brown.
I like my hash browns a bit burnt on the outside, as you can probably tell. With an extra sprinkling of salt and pepper. And with a side of fluffy scrambled eggs.