Basic Hashbrowns

Submitted by rfmnva

"I was one of those who would rinse shredded potatoes of various kinds, wring them dry in a towel, microwave to partially cook, and finally place in an iron skillet, cooking with a variety of oils, butter, or nonstick spray trying to find the perfect recipe. They were good, but a lot of trouble and still "not quite right". This recipe is very easy and is the yields the best outcome I have experienced. I like either the Yukon or reds, but most any are acceptable. This is the basic recipe, but can be seasoned any way you wish."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 1 dish
• Serves: 4

ingredients

• 4 small potatoes or 600 -700 g potatoes
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper, to taste
• 1 1⁄2 tablespoons butter, divided

directions

1. Peel and shred potatoes and place in bowl.
2. Rinse with cold water to remove some of the starch and drain.
3. Place half the butter in a double sided, ceramic skillet and heat.
4. As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
5. Fry for 4 minutes on medium heat, or until golden brown on the bottom.
6. Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
7. Fry reverse side for 4 minutes, or until golden brown.
8. Salt and pepper to taste.