Saturday, June 12, 2010
Store-bought hashbrowns have artificial ingredients added so we make our own. Making hashbrowns is a great way to use up leftover cooked potatoes. How often have you tossed leftover potatoes because they're too much of a pain to reheat and aren't as good the second time anyhow. When you turn them into hashbrowns, it's like eating for free!
What you'll need:
-leftover baked or boiled potatoes
-olive oil/butter/bacon drippings
-salt and pepper
Here's the basic rundown: take leftover baked or boiled potatoes and grate them. Grate an onion and get your griddle nice and hot. Generously coat the griddle with the fat of your choice (if olive oil, don't heat the griddle as high), sprinkle on the potatoes, then the onions, then salt and pepper. Seperate them into squares that will be easy to flip with your spatula. Let 'em sit and sizzle for a while until nice and brown on one side, then flip them and fry the other.
As you can see, I left a gap for eggs. I'll throw eggs on the griddle close to when the hashbrowns are done.
One little thing, if you want to prepare potatoes exclusively for hashbrowns the next morning, here's what I've found works the best...but I'm not a cook, so take this with a grain of salt: cut up and put the potatoes in a pot of water and heat to boiling. Once it begins to boil, shut off the burner and go to bed. In the morning, drain them and pat them dry and you'll have nice hashbrown-ready potatoes.