Sunday, December 23, 2012

Hash browns

Potato pancakes are one of my favorite things from my childhood. At some point I may post my grandmother's recipe here, it is a more decadent, greasier version. This one is crispy outside, soft inside and amazing topped with a fried egg.

2 medium russet potatoes
1 tbsp clarified butter
black pepper

Peel and shred the potatoes on the medium shredder. Soak in cold water. Rinse twice.

Squeeze out and dry on a paper towel.

Preheat a large skillet on medium heat with the butter.

Add the potatoes, season with salt and black pepper. Cook for 3 minutes, turn.

Keep cooking and turning until golden brown outside.

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