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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hash Brown Potatoes Recipe

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This recipe for Hash Brown Potatoes is from Mom Cooks Her Family Favorites, 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 pound russet potatoes, peeled
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Directions:
Heat a heavy large skillet over medium heat. Put a dish towel on the counter and put two paper towels on top. Grate the potatoes directly onto the paper towel. Roll up the towel and squeeze to remove excess water. You should have about 1-1/2 cups of grated potatoes, loosely packed into measuring cups. Place half the butter and half the olive oil into the skillet and heat until sizzling. Add the potatoes, salt and pepper to taste. Pack the potatoes down with a spatula and cook for about 7 minutes, until browned. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5 minutes longer, until the bottom is crisp and golden brown.
Personal Notes:
Personal Notes:
The kids just love hash-brown potatoes! They also like Pan-Fried Potatoes for breakfast too (see SIDES.)

 

 

 

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