Homemade Hash Browns

Posted: Mar 24 2013

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Sure, you an buy frozen hash browns at the grocery store. But have you read those ingredients lately? There's a whole lot more than potatoes in that bag! Also, why not hold onto your hard-earned money and make them yourself? Seriously, it's not that difficult!

First of all, there is one trick to crispy hash browns. You've got to GET THE MOISTURE OUT! I don't care how you do it. You can squeeze the grated potatoes with some paper towels. You can use a rice crisper. Or you can put them on the roof of your car and take a two-hour drive through the desert. Okay, maybe not that last one. But, get those taters dried out!

Homemade Hash Browns:
3 Tbsp olive oil
1 lb. potatoes, peeled and grated
Montreal Steak Seasoning (or just plain old salt and pepper)

1. Squeeze all the moisture out of the grated potatoes.

2. Drizzle oil over potatoes and toss to coat.

3. Spread the potatoes out on a greased pan and sprinkle them with seasoning. I also like to put a little onion powder on them. Yummy!

4. Bake at 400 degrees in a convection oven. If you don't have a convection setting on your oven, then turn the heat up to 450 degrees. Bake for about 25 minutes or until golden and cooked thoroughly.

Note: You can also fry these in a skillet and they turn out just dandy!!


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