A few weeks ago I got a grater with the express purpose of making hash browns, but I never managed to get around to making them until today. They’re a little more involved than I had originally expected, but they were definitely worth it. I got the original recipe from the Williams-Sonoma site (available here) and scaled it for two people.
What you’ll need:
2 potatoes
1 tablespoon butter
Vegetable oil
Start by boiling the potatoes in a saucepan for about 5 minutes.
Take the potatoes off the heat, drain the water, and let them cool. Keep in mind they’ll be warm or hot all the way through (it makes grating them lots of fun).
Once you’ve got your potatoes grated, warm up the griddle. The recipe says to turn it up to medium; I have a thermostat on mine and set it for 275-300. Pour a little oil on the griddle and add the butter.
Once your griddle is nice and warm and the butter has melted and been spread around, get the potatoes on. I had to work them with the spatula to flatten them out and spread them out a bit.
Cooking the hash browns takes some time. The good part is that you can pretty much leave them on indefinitely, turning periodically, while you cook your bacon and eggs and get the coffee going. For extra credit, have them on your deck in the 70 degree weather.
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