Sunday, September 2, 2012

Homemade Hash Browns

I haven't done a side dish post in quite some time. This recipe is pretty basic and serves about four people. The Hash Browny result can be served either as a breakfast item or as a dinner side. I love them either way, but most recently I served them up alongside my Chicken Berlin. Nom.

What You'll Need
Cutting board                                                             Large pan
Knife for dicing                                                         Spatula
2 large baking potatoes                                              Salt
2 tbsp butter                                                               Pepper

    Now Let's Make Homemade Hash Browns
Start by thoroughly scrubbing the outside of your potatoes.  You want to get as much dirt and yuck off as possible. I leave my peels on for the recipe, but if it really bugs you feel free to peel your potatoes. However, for Hash Brown purposes, peeling is mostly a waste of time.

Take one of your potatoes, and slice in half lengthways. Then slice that in half across the width.  Slice your potato along the length with about 1/2 inch between your cuts. Keep your slices together. Then turn the potato and cut across the width. Break those pieces up and cut them until you have a medium dice. Repeat until all your potatoes are diced.

Heat the large pan over medium heat. When the pan reaches temperature, add 2 Tbsp butter and allow it to melt. Twist and tip your pan to allow the butter to thoroughly coat the bottom.

Now, add your potatoes. You want to add salt and pepper to taste. I don't typically add more than 3/4 to 1 tsp of salt. I'm very liberal with the pepper, though.  Saute the potatoes, moving them around regularly with the spatula to ensure even cooking.

Keep cooking the potatoes until they are brown, tender and slightly translucent looking.  Test a few larger pieces to ensure that none of the potatoes are still crunchy. Plate and serve! You now have a tasty, easy side dish to accompany your meal.


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