- This is the way my mom makes hashbrowns
- Kate Armstrong's mom
Serves/Makes:Depends on portion #s desired
- small to medium White Rose potatoes (1-2 per person/serving)
- cooking oil (vegetable oil/bacon drippings/?)
- dalt/pepper to taste
- other possible ingredients (see comments)
- Select the number of White Rose potatoes you need for the dish (1/2 to 1 per person, depending on desired portion size).
- Scrub potatoes.
- Either peel potatoes or leave skin on (easier and tasty!) and grate into mixing bowl.
- Heat a skillet to medium temperature, with enough oil of choice (vegetable oil/bacon drippings/?) to cover the bottom of the skillet, but not deeply.
- When oil is hot, squeeze the grated potatoes (by the handfuls) of as much of the water as possible (this is crucial for crispy hashbrowns).
- Spread the potatoes evenly in the skillet.
- Salt and pepper to taste.
- It is important also not to make too much in one skillet. The ultimate hashbrowns can be flipped over like a pancake when the bottom is crisp.
- If making a larger batch, break and stir up the done parts to allow maximum crisping.
- When both sides are crisp, transfer onto a serving plate.
- If larger batch, when hashbrowns are cooked to desired doneness scoop out into serving bowl.
- Let your taste buds and your imagination be your guide!
- Number of servings depends on number of potatoes used.
If desired other ingredients can be added to the hashbrowns during cooking, e.g., sauteed onions, sauteed bell peppers, sausage, bacon. etc.
The purists go for potatoes, oil, salt and pepper.