There's nothing more comforting than the crunch of a perfectly cooked hashbrown. Most diners only brown one side of your hash leaving the other half greasy and soggy. Luckily, making your own hashbrowns is a very easy and rewarding task. The secret is wringing out the water in the shredded potatos. This allows the potatos to fry rather that steam when they hit the hot oil.
Ingredients:
2 Medium Russet Potatos
Vegetable Oil
Salt and Pepper to taste
Start by peeling the potatos. Next, use a box grater to shred the potatos. Place the shredded potatos in a collander over the sink and with your hands, grab a handful of potatos and squeeze out the liquid. Repeat until you've put the squeeze on all of the shredded potato. Then, wrap the potatos in a paper towel and give it one more squeeze. This should remove any liquid on the surface of the potatos. Preheat your cast iron skillet over medium heat (you can use a regular fry pan, but cast iron's the best). Add vegetable oil to coat the bottom of the pan. Dump the potatos into the skillet and spread them out to form an even layer and give it a shake to make sure nothing sticks. Add salt and pepper. Then don't mess with it for the next 2 minutes, otherwise the crust wont form. After two minutes, lift the edge to see how your crust if forming. Wait until you get a nice crunch, then start flipping. You don't need to flip the whole thing at once, just do what you can. Now you'll have to add some more oil (almost as much as what you started with) and give it another shake to prevent sticking. I try to keep the oil addition to a minimum. I'll add a little oil to any place that looks dry and likely to burn. Once this side is browned, you can plate and serve.
I personally like to eat mine with ketchup and Cholula hot sauce. To lighten it up, you can add some chopped green onions or chives at the end and serve it with some sauteed tomatoes. To make corned beef hash, just add the corned beef and chopped onions with the potatos and everything should come out fine.
