Hash Browns

This hash browns recipe is sooo much better than store bought. The keys are to use already cooked potatoes and cook them in an iron skillet or regular pan - nonstick pans do not brown very well.

Ingredients

2 large russet baking potatoes

4 TBL cooking oil

Directions

The day before, cook the baking potatoes and store them in the refrigerator.
Coarse shred the baking potatoes by cutting them in half and running them on a shredder. Do not shred the skin. On medium heat, pour 2 T of oil into 12 inch pan and wait until a wisp of smoke appears. Swirl the oil to cover the bottom. Put in hash browns and flatten until uniform thickness. Cook until darkish brown on the bottom. Slide potatoes on a large plate, pour in 2 T oil to coat bottom and put uncooked side of potatoes back in pan. Cook until golden brown.

Doug's Notes

Do not move the potatoes while they cook; they brown better. Corn oil tastes best.