Potatoes! Who doesn’t like potatoes in at least one form? They can be baked, fried, mashed, stewed, roasted, French fried, and the list can go on and on. They are good for breakfast (like these hashbrowns), lunch (potato chips), and supper! You can put them in stews, casseroles, and soups. You can cook them in microwaves, crock pots, ovens, stovetops, and any number of electric devices. A potato is one of the most versatile foods in the world, and it has almost as many varieties as it has uses. Red, Idaho, sweet, russet, yellow, and more! Can you tell I like my potatoes?
Well, my wonderful husband took me to get a waffle today, and it did not have the option of coming with a hashbrown, which was quite sad, especially considering how much that waffle cost. Anyway, I really thought that hashbrowns sounded good, so this afternoon, I decided to make some. I had never made hashbrowns before, but I figured it couldn’t possibly be that hard. Shred some potatoes and fry ’em up! And that’s exactly what I did. Don’t worry, though, I give you more specific details.
- Potatoes, peeled and shredded (one per hashbrown)
- Oil for frying
- Salt and pepper to taste
- Peel, wash, and shred potatoes in a bowl.
- Sprinkle with salt and pepper. (For a bit of fun, add some onion powder, garlic powder, Cavendar’s, parsley, or whatever your taste buds desire.)
- Put 1-2 tbsp. of oil on a hot griddle or in a skillet.
- Place a handful (1/2 – 3/4 cup) of potatoes in the skillet and flatten with a spatula.
- Let cook on medium heat for several minutes on one side. Watch the edges of the hashbrown for browning. Let it get good and brown and crispy before flipping. Flip whole hashbrown at once. Let second side cook.
- Remove from skillet and drain on paper towels.
- Serve and enjoy!