Mainly from Chef John at allrecipes.com
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler. Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove). I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler. Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove). I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.
Ingredients:
-Russet potatoes
-Clarified butter or olive oil (I used butter because I thought it would taste more breakfast-y)
-Garlic - cuisinarted
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper
Potato prep directions:
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice
3. Empty water out a few times to get starch out (put strainer in sink)
4. Let potatoes soak in fridge for a few hours or overnight
5. Strain potatoes in strainer
6. Put potatoes in cheesecloth and squeeze water out (Eric did this for me)
7. Put potatoes back in bowl and mix with seasonings
Cooking hash brown directions:
1. Cook butter and garlic for a minute
2. Add potatoes
3. Let cook and flip occasionally until crispy brown
I served with chopped bell peppers and onions and bad sausage I tried to make. Eric said it was best when everything was mixed in and not separated.
*Breakfast
*Sides
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