My catchy titles are impressing even my(I can see my daughter rolling her as at that last sentence...Right Nana? Anyhow. to say I love hashbrowns is a gross understatement. I could eat home-fries and hash browns until the cows come home. But try as I might, I have never been able to perfect the hashbrown recipe.
5-6 russet potatoes(shredded and salted)
It took me a while to figure out that I needed to get rid of, squeeze out as much excess water as I possibly could. Well Eureka! We nailed it last night. I washed and shredded about 5 russet potatoes in the food processor. Then I put them on a cookie sheet, salted them and let them set while Savanah and I prepped the rest of the meal.
In all, they sat for about 15 minutes-ish. Man at the water they leave behind. I took them and placed them in a large strainer, about the size of a dinner plate, and physically squeezed the water out of the potatoes myself. I got musk-els now.
Then I heated up my electric skillet. You should have a large cooking surface when you cook these. Got it screaming hot, add a thin layer of vegetable oil(not olive in this case) and added the potatoes. Get ready for they will splatter the grease.
In the world of diner cooking, you do not even flip these. When you go to turn them over, you do it directly to the plate...I Think Not! I love the whole idea of them being crispy. So I flipped them only once and oh my stars we had the best breakfast for dinner this side of the Mississippi! Make them and enjoy them!