Lacy Hash Browns

Lacy Hash Browns
(for two)


2 large potatoes, peeled and rinsed
2 tbsp butter


1. With the large side of a cheese shredder (or other acoutrement - ooh big word!!) shred the potatoes.
2. Using tea or paper towels, dry the potato shreds as much as possible.
3. Over medium heat in a large pan (or in my case 2 small ones), melt half the butter.
4. Add the potatoes and spread into an even layer. S&P them.
5. Pressing down occasionally, cook the hash brown about 5-7 minutes until the bottom is brown.
6. Flip the hash brown: Use whatever method works for you, but for us, we place our pizza peel on top of the frying pan(s) and flip them onto the peel.
7. Add the remaining butter, let it melt a little and put the hash brown back into the pan and S&P it.
8. Cook it another 5-7 minutes until the bottom is brown.
9. Cut it up like a pie and serve.
(It's very greasy and buttery!)

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