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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fried Nebraska Hashbrowns Recipe

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This recipe for Fried Nebraska Hashbrowns is from Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. russet potatoes
5 tbsp. unsalted butter, melted
Kosher salt and freshly ground black pepper, to taste
Directions:
Directions:
1-Peel potatoes and shred using the large holes of a box grater. Transfer potatoes to a colander; rinse under cold running water until water runs clear. Place colander over a bowl; squeeze out as much water as possible from potatoes. Pat dry with paper towels.
2-Heat 3 tbsp. butter in an 8″ nonstick skillet over medium heat. Stir in potatoes. Using a spatula, gently press potatoes, molding them to fit the skillet. Cook until edges are golden brown, 20-22 minutes.
3-Cover skillet with a large inverted plate, flip hash browns onto plate, then slide back into the skillet, cooked side up. Drizzle remaining butter around the edge of the skillet and cook until golden brown on the bottom, about 12 minutes more. Slide onto a plate and season with salt and pepper.

 

 

 

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