- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
I’ve never sat down in a diner at breakfast time where the cook wasn’t frying up hash browns on the griddle. And this presents a problem. First, I really like home fries better than hash browns, and second, the hash browns are nearly always served up pale brown on the outside and undercooked on the inside. So I put on my short-order hat and fried up a batch for this book. They were spectacular! To get the best results, you will need a medium-size nonstick skillet to fry the grated potatoes into a well-browned pancake. It’s large, but it will hold together. Cut it into four wedges and serve them warm, with ketchup.
- 2 russet potatoes, peeled
- Salt and freshly ground black pepper, to taste
- 1 tablespoon peanut or vegetable oil
- 1 tablespoon unsalted butter
1. Using the medium holes on a grater, grate the potatoes into a bowl. Season with salt and pepper.
2. Heat the oil and butter in a medium-size nonstick skillet over medium heat until hot. Add the potatoes and pat them down to form a pancake.
3. Cover the skillet and cook until the bottom of the “pancake” is browned, 10 to 12 minutes. Turn it over carefully, cover, and cook 10 minutes longer or until nicely browned. Cut into four sections and serve immediately.
© 1997 Sheila Lukins
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.