I am making a super recipe tomorrow from Pam, Bacon Hashbrown Breakfast Wraps (veggie-converted of course). But, while I don’t usually keep frozen hashbrowns in my freezer, I did have quite a few creamer potatoes left from our CSA box. I asked and looked around for homemade hashbrown recipes and, not finding one that was perfect for me on its own, I cobbled together my own.
1 tablespoon olive oil
2 cups (about 4 medium potatoes) raw potatoes, shredded
1/4 Vidalia onion, shredded
House seasoning, to taste
I shred my potatoes in the food processor by cutting them into chunks small enough to fit through the chute and using the shredded side of my slice/shred blade.
You can also throw your 1/4 onion in the chute and shred it all together.
Meanwhile, heat olive oil in a skillet and turn oven on high broil.
Place shredded potatoes in a sieve or a bowl lined with cheesecloth. Press out excess water.
When potatoes and onion are ready, place in an oven-safe skillet over medium heat, mixing in House seasoning. Fry the potatoes until golden on the underside (about 10 minutes).
At this point, you could flip the potatoes and brown the other side in the same manner. But, I like my hashbrowns super crispy, so this is what I do.
Place the entire skillet in the oven under broil for about 10 minutes or until hashbrowns are, you guessed it, BROWN. Like hashbrowns are supposed to be. Not floppy and yellow, no ma’am. Brown.
If you like them floppy and yellow, I’m not judging, this is just my way to make browns.