Mom's Homemade Hashbrowns

Mom's Homemade Hashbrowns

Less expensive than frozen store bought hashbrowns.  Tastes better too!

Makes approx. 8" circle of hashbrowns, serves 1-2

2 smallish potatoes (not bakers)

salt

pepper

onion powder

oil

Ketchup

Good hashbrowns start with rinsed and dried shredded potatoes:

Scrub the potatoes clean.  DO NOT peel the potatoes.  Shred the potatoes with your chosen method into a large colander.  I use a Salad Shooter.  (A hand grater or food processor works well too.)  I place the colander in a bowl approx. the same size.  Fill the colandar/bowl with cold water and swish the shredded potatoes to remove the extra starch from the potatoes.  Raise the colander out of the bowl, discard water and repeat the rinse processes once more.  Drain the potatoes well and dry the bowl.  

On a flat serve, lay out a large hand towel.  Place a large dish towel (lint free) on top of the hand towel.  These towels will dry the potatoes quickly.  Shake the colander well over the sink to get as much water off as possible.  Dump shredded potatoes onto one side of the towel set-up.  Fold the other side of the towel set-up over the potatoes and pat the potatoes dry.  Use the towels to stir up the potatoes to get them nice and dry.  Carefully pick up the towel with the potatoes and funnel the potatoes into the dry bowl.  Add salt, pepper and onion powder to taste.  Mix well.

Great Hashbrowns continue with a preheated pan:

Preheat a large non-stick skillet over medium heat.  Add a bit of oil (to brown the potatoes).  Wait a minute for the oil to get hot.  Add the rinsed, dried, seasoned, shredded potatoes.  Use a spatula to pack, flatten and round up the edges for a clean edge.  Reduce heat slightly to medium-low.  Slowly cook the hashbrowns  10-15 min. until golden brown around the edges.

Beautiful Hashbrowns are flipped with a dinner plate:

Place a dinner plate over the hashbrowns.  Flip the skillet. Hashbrowns will flip out onto the plate.  Replace the skillet, as a bit more oil.  Allow to heat a minute.  Slide the hashbrowns, browned side up now, back into the hot oiled skillet and brown the 2nd side another 8-10 min.  

When golden browned and crispy on the outside- cooked on the inside- slide the hashbrowns out onto a clean dinner plate.  Cut in half with a sharp knife if sharing with another person.  Serve warm with ketchup and Easy Crispy Bacon.