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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hash Browns Recipe

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This recipe for Hash Browns is from All Things Tasty, 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:  
2 large Idaho Potatoes
¼ tsp Salt
¼ tsp Garlic Powder
¼ tsp Onion Powder
Parkay™ Squeeze Butter
Directions:
Directions:
1. Place potatoes in a pot large enough to cover them with water. Bring to a boil, and cook until soft with poked with a fork.

2. Remove from pot and chill in refrigerator for 30 mins, remove and grate them with a cheese grater. Lay them out on a tray and cover with a paper towel.

3. Let sit for 20 minutes, up to over night(they will dry out just enough to make perfectly crispy hash browns the longer you let them rest)

4. Heat griddle to 325º. put Parkay™ on griddle and place all the shredded potatoes on the griddle.

5. Spread them out as thin as you desire, making a large rectangle. sprinkle half the seasoning on top.

6. Cook for 10 minutes, divide into 20 rectangles. Put more Parkay™ on the tops of each, and flip over. Sprinkle the remaining seasoning on, and let cook until golden brown.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
40 mins to 24 hours
Personal Notes:
Personal Notes:
These are the only hash browns my fella likes to eat. They are crisp and buttery.

 

 

 

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