Monday, March 9, 2009

Best Hashbrowns



Grate potatoes, rinse and dry well. Butter pan. Put potatoes into pan and slice butter on top. Season with salt and pepper. Cook until potatoes are transparent in middle and crispy on the outside. Flip and season other side.

Haylee’s Note:
I learned to make hash browns from Brad Davies—he still makes them better than anyone I know!! But, he told me the trick is to make sure they are well rinsed, well dried, and have lots of butter!!!


Ben said...

I have always had trouble getting my hashbrowns to brown when I add salt before they are done. Just a note.

J♥M said...

Are the potaoes raw when you start or do you boil them first? Maybe it doesn't make a difference.

Haylee said...

ya, the potatoes are raw when I start. I'll have to experiment with the boiling first thing! Smart idea! It would probably be a lot faster.