Crisp … and hearty! The trick to golden crispy hash browns? Potatoes with low moisture (I bake mine first). And let ‘em sit in the pan undisturbed while cooking. Oh, and butter. Plenty of butter. Isn’t that just a good rule in general? All the world needs is more butter, people.
For each serving:
1 potato, baked, peeled and grated
2T butter
Heat butter in skillet over medium heat. Once butter is melted and sizzling, throw in grated potatoes. Don’t pile ‘em too thick (1/2 inch or so). Salt and pepper top layer. Cook for approximately 8 minutes (undisturbed) or until golden. Flip potatoes and cook for an additional 5 minutes (undisturbed) or until golden. Salt and pepper generously. Serve with fried eggs and bacon.
