Hash Browns

The secret to great hash browns is to get the water out of the potatoes. If too much water is left in the potatoes when you start to cook them your hash browns will get mushy – not crispy and brown.

Do not use any oil. The oil will not make the potatoes any browner – all it will do is get absorbed by the potatoes and make the dish greasy.

Ingredients

• • 8-10 potatoes (any kind)

  • 1 sweet onion

Preparation

1) Grate the hash browns with hand grater or a food processor. I find a hand grater is just as faster as the food processor, and it is easier to clean up.

2) Take a handful of the hash browns and squeeze as hard as you can over the sink, this will get a lot of the water out of the grated potatoes. Put the squeezed grated potatoes on a cookie sheet lined with a paper towel to wick away additional water. Continue taking hand full of potatoes squeezing the water out of out them over the sink until all the potatoes are squeezed.

3) Grate and squeeze the water out of the onion the same way, wash your hands afterwards so that you get onion in your eye later.

4) Heat a large flat skillet to medium heat. You do not want your skillet to hot or the potatoes will burn before they are cooked, you do not want the heat to low or they will never get brown. Getting the heat right is important. A nice medium head will allow you to steam all the excess water out of the potatoes as they cook.

5) Lay the potatoes on the skillet flat about a half-inch deep, let them cookie for 3-4 minutes then turn them. Do not turn them too often, letting them sit causes them to brown. Total cooking time is about 15 minutes. Test a small piece to make sure the potatoes is cooked and not raw.

Serves: 4

Note

There are no eggs, flour, thicker (like MSG), or oil in this recipe – making good hash brown is about technique.

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