When baking potatoes, add a few extra ones to use in making hash browns. Freeze shredded potatoes in a single layer until firm, then store in a Ziploc bag for a month or two until use. These potatoes aren’t just for breakfast! They are perfect with a steak, and they’re fast and easy to make. Hash Browns can also be made on a George Foreman Grill. They won’t stick, and both sides will brown quickly with little supervision.
2 medium potatoes, scrubbed
2-3 T. butter or bacon grease
Salt and pepper
chives or red pepper flakes
Pierce skin of potatoes. Bake at 350-400 degrees about 30-40 minutes, until fork inserted into center of potato comes out easily. Cool completely (refrigerate if desired.)
Grate potatoes into medium shreds, keeping peels if you like them. Refrigerate or freeze until ready to use.
In a large skillet, melt butter over medium-high heat, tilting skillet to cover bottom. Add the potato shreds. Do not stir. Allow to brown undisturbed approximately 2-3 minutes, then use a pancake turner to flip the potatoes in sections. Brown other side of the hash browns until crisp and golden. Season generously with salt, pepper, chives or red pepper flakes. Serves 2-3.
Note: These crispy/soft golden brown potatoes can start with raw potatoes, but will require a longer cooking time.