Crispy Golden Hash Browns

Peel the potatoes by using a potato peeler. Then grate potatoes into a bowl of water to prevent potatoes from oxidizing. Once the potatoes oxidize they turn a color of reddish brown.

Put shredded potato into a colander. Run this under cool water until the water runs clear. You don’t want any of that starch in your hash browns because that’s what kind of gives people problems and hash browns sticking to your pan.

Dry your shredded potato. Get a flour sack towel out on the counter and wring out your potatoes as much as possible using your hands. Then sprinkle them over a towel. Use paper towels for this or any clean kitchen towel to be clean. Soak up as much moisture in these potatoes as physically possible. Press down on this and literally get as much water out of this as possible. Dry as you can get it without it being dehydrated of course. Once you think you have absorbed as much water as you can out of those potatoes you want to fluff them up. Fluffing them up is just gonna kind of let the air get in there and let these air dry for about five to ten minutes before you cook them again to get them as dry as possible. Let these sit for about 5-10 minutes and then get to cooking them.

Two and a half tablespoons of olive oil in this pan will create a nice golden-brown hash brown and it’s also going to prevent sticking because you do not want your potatoes to stick to your pan. Fry in an 8-inch skillet over medium to medium-high heat.

Once those butter solids turn nicely golden brown, start adding your hash browns into the pan. Sprinkle a nice even layer here like between four and five ounces of potato here.

Gently press this down into the pan and take a lid. Covering this will allow those potatoes to steam and actually cook all the way through. The bottoms will get nicely golden brown and cook this for five minutes on between medium and medium-high exactly covered. Do not lift the lid during these five minutes.

After 5 minutes you can go ahead and remove the lid. You can see around the edges of the hash brown how it’s nicely golden brown. That's when you know that it’s ready to flip. Season these liberally with just some seasoned pepper. Flip these and cook these for an additional two to three minutes on the second side. You can see how nicely golden brown this is, how even color that is because of the large amount of oil and butter. If you skimp on that oil and butter it’s not gonna be golden brown like this.

Plate them up and serve them with whatever you like to serve your hash browns with. In this recipe we added some scrambled eggs and fried bacon with this.

Enjoy the pleasant Sunday breakfast!