Shredded Hash Browns
I learned the technique to making these hash browns before I even learned to cook. I started working when I was 14 and I haven’t stopped. I have never been fired and I have always had my next job lined up.
When I was in college I worked at the local cafe/diner as a cashier. I started early before school at 4:30 in the morning and I walked there. I didn’t do much cooking of my own at that point, but I noticed how they prepared their hash browns, which were really good. Whether they were making the chunky or shredded kind, they soaked the potatoes overnight. They had buckets and buckets of them. I’m thinking it was just a prep thing, because it seems like rinsing the starch away in a colander does the same thing, but I still feel like I should soak them for a bit.
This makes about 7 or 8 hash browns. They are good to reheat the next day or adjust the amounts.
2 lbs blue gold potatoes, I don’t peel them.
about 1/4 tsp salt for each one and pepper to taste
sunflower oil or bacon fat or lard for a more local option.
1. I shred the potatoes on a box grater. It is a lot of work, but it’s a good tricep workout.
2. Put them in a bowl to soak or rinse off in a colander. Either way, drain them really well by pushing on them.
3. Heat 2 T. oil over medium high heat in a cast iron skillet, and add about a cup or so of potatoes at a time seasoned with salt and pepper.
4. Spread the potatoes out and push them down hard with a spatula. Add more oil if it gets dry.
5. Flip after about 5-7 minutes or very brown on one side. Cook on the other side.
6. Drain on newspaper or paper towels.