Today I finally mastered the secret of making hash browns. For the past few days I’ve been having german fried potatos with breakfast, but today I wanted actual real hash browns.
I have several reasons for eating big breakfasts when I’m here. And I like hash browns; but the last time I grated potatos to make hash browns from scratch—I think it was sometime in the ‘90s—I ended up with a sticky mass.
Secret: grate potatos into water. Rinse several times to get rid of excess starch. Then soak in salty water.
I ended up with light, fluffy, and crispy hash browns. Awesome. (I could have cooked them a little longer once I flipped them over, but what the hey—they’re edible and tasty.)
It’s not really good for me, in the sense that I’m cooking this stuff in bacon grease, but o Lord does it taste good.
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atomic_fungus) wrote,
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