Tuesday, 28 August 2007

Recipe for Hash Browns

Hash Browns
There are many ways of cooking hash browns. This is not only one of the simplest but, of those I have tried, the one which yields the best results.
1 pound potatoes (about 2 large potatoes)
2 tablespoons oil, such as sunflower
2 tablespoons butter
Salt and pepper to taste
Scrub the potatoes. They do not need to be peeled. Grate with a shred-size grater. Heat a 12-inch frying pan, preferably non-stick, over a medium-high heat. Add the oil and butter. When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. Sprinkle the top with salt and pepper - be generous with the pepper. Fry until the bottom is browned and crispy (about 5 minutes). Do not try to flip until it is browned, or the potatoes might stick. Flip the potatoes, in sections if necessary, and fry another 5 minutes, or until browned and crispy on the other side. Serve immediately, or keep warm in a 200° F oven.

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