Quick and Easy Hash Browns

The breakfast cooking spree continues!  Hash browns are another one of those recipes I just haven't tried, with the exception of picking up pre-made versions every now and again.  But the thing is, I love hash browns.  They are like a tiny little french fry casserole.  So since I haven't made them at home, I really only have them every now and again.  Other than the occasional fast food hash brown patty, the last time I even remember having hash browns is at my most recent late-night Denny's stop, which was some time ago.  I'm well overdue for some crispy potatoes.



Although I've seen recipes that require boiling the potatoes prior to cooking them on the stove top, from what I gathered that is for the more chunkier version, with a cubed rather than grated potato.  I found a Crispy Hash Browns that was too easy not to try.  Besides, I finally just got my hands on a grater at IKEA the other day.

I used the grater, with one of the larger grate sizes, to grate one russet potato into thin strips.  I opted to leave the skin on the potato, as I have always been a fan.  Since I do not have a ricer, I next put the potato pieces in a mesh strainer (also new!).  I pressed down gently and squeezed out some liquid.


I placed the potatoes in a skillet sprayed with cooking spray.  I did this immediately after draining the water, and you may be able to tell there is some discoloration in some of the potatoes.  This happens from oxygen touching the inside of the potato, so when making a larger quantity (or even to try and make these crispier) you can try what I did with Seasoned Potato Slices and soak them for 30 minutes in warm salt water.


I allowed the potatoes to cook for a 2-3 minutes, and noticed the bottom was beginning to brown so then I flipped them.  It didn't stay in one large patty, but something tells me that doesn't impact flavor.


And the finished hash browns made for an awesome breakfast side.


They were really good, and I still can't believe how easy it was.  Despite the fact that I didn't have a ricer to use, they didn't come out too mushy in my opinion.  I'm glad to have another breakfast option on the house menu!  Next up I'm going to go for turkey sausage.  Oh yes.

Quick and Easy Hash Browns Recipe

Ingredients:

Nonstick butter cooking spray
1 potato
1 teaspoon pepper
1 teaspoon salt


Instructions:

Grate potato into small pieces.  Use a potato ricer to squeeze out moisture or press potatoes into a mesh strainer to squeeze out water. Immediately begin heating up a skillet and spray with nonstick spray or add oil.  Place potato in pan in one layer.  Add salt and pepper to the top.  Use a spatula to check the bottom of the hash browns during cooking.  Once they turn a golden brown color, flip them over to brown the other side and add additional salt and pepper if desired.

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