One of our favorite Sunday breakfasts involves hash brown potatoes – not just any hash browns, we like them nice and golden brown and crispy. Monday through Saturday breakfast is oatmeal – so Sunday’s breakfast must be special.
I start with two large russet potatoes – peeled and place into cold water in the basket of a salad spinner. I love my salad spinner!
Another gadget I love is the food processor. I have an 11 quart Cuisinart. I have no idea how old it is but this is only the second food processor I have owned in 38 years of marriage. It is going strong.
I cut the potatoes in half, to make sure there is no yucky stuff in the center to cut out. Then just using the grater blade – grate the potatoes.
Drain and rinse with cold water again.
In the mean time heat a cast iron or other heavy pan with 2 tablespoon oil.
Spin the potatoes dry – shake and spin again and then place into the preheated pan.
DO NOT move the potatoes once they are spread in the pan.
Once the edges of the potatoes are golden brown – season with salt and pepper or seasoning salt and using your spatula divide into four sections, for easier flipping.
Flip each section and allow to cook on medium to medium high heat until brown – again, don’t move them around a lot if you want a crispy finish.
Perfect, crispy yet tender hash browns.
Fit for a Sunday family breakfast!
If you would like to see a video on making crispy hash browns, checkout Chef John’s recipe for Classic Hash Browns.
Servings Prep Time Cook Time 4
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