MMM mmm Good!
Making Hash Browns from Scratch
Hash browns are probably one of my favorite things about breakfast and I love all things about breakfast. Well maybe not grits all that much, but that maybe be a result of me not being brought up in the South. The beauty of hash browns is that they are simple, cheap and fast to make. Follow these instructions and you will have a perfect breakfast side dish to go with anything. Pair it up with my French Toast for the ultimate breakfast.
Total Cost: $2
Feeds two people
Ingredient List:
- Potatoes – 2 (Shredded, 1 potato per person)
- Butter – 1 ½ Tablespoon
- Salt – to taste
- Pepper – to taste
- Vegetable Oil – 1 teaspoon
- Onions (optional, I don’t use them, but have seen it done that way, diced)
Step 1: Prep Potatoes – Peel potatoes making sure to pick any brown or black spots out of it. Shred potato on the large grate of a cheese grater. Pat dry finished shredded potatoes with a towel. If you are going to use onions dice it and mix it in with shredded potatoes.
Shredded Potatoes post toweling
Step 2: Fry Shredded Potatoes – Melt one tablespoon of butter in a teaspoon of vegetable oil in a large frying pan. When butter is completely dissolved add shredded potatoes and flatten out so it is less then an 1/8 inch thick. Let fry on a little more then medium flame for about 5-8 minutes or until bottom side begins to brown. While that is happening cut a ½ tablespoon of butter and break it into small pieces. Put pieces sporadically on top of shredded potatoes. Add Salt and Pepper as well. When the bottom is cooked to your liking (I Like mine a little darker than golden brown) Flip hash brown over. Now if you are cooking a lot of potatoes you may want to chop your hash brown into equal portioned squares with a metal spatula and flip each square individually. If you are only making the two person portion here then it is more then possible to flip entire hash brown. Salt and pepper the now browned topside and let sit on burner for another 5-8 minutes till the bottom is a similar quality as the one you just did.
This is how the hash brown should look when it is flattened in the pot.
Step 3: Serve – Cut hash brown in half with a spatula or remove the portions you made in step 2 onto a plate with a paper towel or napkin on it to absorb any excess grease. Then enjoyJ
Surfing Ruined My Life 
I usually wring mine out in a dishcloth. Makes them really light and fluffy on the inside. But these and eggs are the breakfast of the hungover champion.
I know you always tell me to resubmit UCB’s I text you, what dead musician would you resurrect for one last session (assuming they did not get rusty in the grave)?
This go for everyone not just Kooky. If you send me a UCB any other way besides here on Surfingruinedmylife.net always repost it here because a lot I forget to check those other sources and sometimes am too busy to. So if you want your topic to have the best chance of being written then please always make sure it finds it way onto the comments of the most recent blog here on surfingruinedmylife.net
http://www.jazz24.org/jazz100.html
thoughts on top 10 from the list?
Thats a pretty solid list all things considering although I find it a bit alarming there is not Bill Evans on there, but then it is a user voted list and not one created by a panel of experts. That being said all 100 of those songs are Jazz Standards and totally worth listening too.
UCB worst airline experience.
Unless your rich and can fly in your G5 anyplace you wish I think they are all bad airline experiences. Its a good topic that will require some thought through the Lisanti travel archives.
I saw on your surf log you have to take a wine class. Do you have to take one on beer as well? I know you are not the biggest fan of beer, but beer is much more diverse and doesn’t have all the weaknesses wine has, when I come out I can bring one of my beer books and we can do a little beer/food pairing.
No, in the culinary world beer is joke when it comes to food besides as battering.