Happy weekend, my loves. I thought I would share one of my favourite breakfasts with you, perfect for a lazy morning. I feel almost silly posting this recipe due to its simplicity, but seeing as these hash brown potatoes have a special place in the breakfast compartment of my heart, it felt wrong not to. It also feels wrong not to tell you that I adore potatoes, in any form. French fries, potato chips, scalloped potatoes, baked potatoes, double-baked potatoes, poutine, tater tots, the list goes on. These hash brown potatoes are a great way for me to satisfy the potato monster inside of me without feeling too guilty afterwards!
Easy Hash Brown Potatoes
1 lb. potatoes
2-4 tbsps vegetable oil
Peel and shred the potatoes. Squeeze as much liquid from the potatoes as possible (do this a small handful at a time). Discard the liquid. Pour a couple tablespoons of vegetable oil in a cast iron skillet (or anything that is not a non-stick pan) and heat over medium flame. When the oil is hot (test by dropping a shred of potato on the pan – it should sizzle), add the potato shreds evenly over the skillet and press down with the back of a spatula. When the bottom begins to brown (around 5 minutes or more) sprinkle some salt over the potatoes and carefully flip the hash browns over (you can do it in sections if it’s too big to flip in one go). We want golden, not burnt potatoes, so watch the heat level and reduce the heat if it’s starting to burn. You can add more oil if needed to help the other side crisp up nicely. Sprinkle a little salt on the browned top and let cook until the bottom has a nice golden color. Serve hot. Serves 2-4 people.
Use Real Butter