Tuesday, May 3, 2011

Hash Browns

What is a delicious breakfast side that everyone enjoys?...hash browns. I love potatoes no matter how they are prepared and for breakfast I usually make a country potato style of hash browns, but recently my husband pointed out to me that country potatoes are NOT hash browns. So I decided I would venture into making some authentic hash browns minus the deep-frying  heavy oil aspect, no thank-you. they turned out great and they may not be cooked the absolute correct way but they turned out just as my husband and I would've hoped.

6 medium russet potatoes, peeled and julienned fine (with a grater or a food chopper device)
2 tbsp olive oil
1 large onion, julienned fine
1/4 cup chopped green onions
1 tbsp garlic salt
2 tsp black pepper
1 tsp each onion powder and garlic powder
2 tbsp butter

1. In a large microwave safe bowl, combine all ingredient except the butter. Mix everything together so as to ensure that each piece of potato is covered in seasoning and oil. Place the bowl in the microwave and microwave on high for 5 minutes, stirring once after 2.5 minutes. Set aside. 
2. Warm a large skillet or a large grill pan to medium-low heat. Add the butter and let it melt to coat the pan. Add the potatoes to the pan and grill until fully cooked and browned and crispy, flipping potatoes occasionally. The secret to browning your potatoes is not flipping the potatoes too often, you have to let them heat up and cook awhile before flipping, if you are using a skillet then use your lid to help cook so as to flip less. Try to flip less also to avoid breaking up the potatoes. Some say to try and flip them only once, I can never accomplish that because I get too antsy.
(If you like your hash browns extra crunchy, then place your cooked hash browns on a cookie pan and broil in the oven for about 5 minutes until they reach desired crunchyness, flipping once if needed).
3. Once potatoes are cooked to desired consistency, serve alongside your favorite breakfast goodies and enjoy!

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