Perfect Hash Browns
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There was a little restaurant very near a place I used to work - it didn't even have a name, just a big sign that said "Restaurant". The neighborhood people called it "The Kangaroo." I also happened to live a block away also. Anyway, they cooked everything from scratch and I asked this ancient waitress the secret to their hashbrowns and she told me.
Perfect Hashbrowns
Ingredients - potatoes, washed, optional peeled, canola or corn oil, chopped onions (optional)
In a heavy skillet (I prefer nonstick so you can use less oil) put a couple tablespoons of oil and start the flame on high. I never peel potatoes because that is where most of the vitamins are and you don't even notice the peel.
Using a box grater, shred the potatoes directly into the hot pan. Or if you are really fast, shred onto a plate and put directly into hot pan. One large potato is usually sufficient. Spread into one even layer. Add onions if using at this point. Sprinkle a few tablespoons of water on top and cover with a lid. If the pan is hot enough, you should get steam almost immediately. Lower the flame to medium-high, cook 10 minutes. DO NOT TURN. Remove lid. Cook about five more minutes. Lift an edge to see if the hash browns are done to your liking, if so turn and brown the other side. You can drizzle a little tiny bit more oil on before turning if you want the other side really brown.
The trick is to only turn the hash browns one time.