Homemade Hashbrowns

There is just something just absolutely delicious about hash browns for  breakfast or even for dinner.  If you are like me, I would pick up a bag or two, pay a fortune per pound, of this golden bundle of goodness.  But did you know for just pennies, you can serve up the same  golden potato deliciousness? 

Here, I used my Kitchen Aid Shredder attatchment to shred my potatoes skins and all.  If you don't have one of these wonderful contraptions, shred them by hand as your would cheese, on the same medium setting.  

 Rinse your potato shreds, to get the startch off them,

then pat them dry with a towel.

 Add 2 Tbsp to your pan and heat on HIGH. Once your pan is nice and hot toss in your potato shreds and let them sit and start to carmelize.  Don't mess with them too much or you will make them sweat.  Which is not a good thing.  That makes for mushy hashbrowns, and nobody likes mushy hashbrowns.   

Once they begin to brown, you can toss them quickly (if you mess with them too much you will cool down your pan!)  And let them cook some more.  This is also the point in which you would want to add chopped onion if you wish.  You want LOTS of steam coming from your pan, so make sure you are cooking on HIGH.

Cook a bit more and toss again.  This will give you an even browning through your potato shreds.  This is where you two options on how to serve them..

Option 1:

.

Once you have good browning you can seperate your hash browns into seperate patties.  You can leave them in wedges or shaped them up a bit.

Get a nice and golden brown on one side, go ahead and flip them and cook them on the other side.  Salt them and serve.

Option 2: (And my personal favorite)

Instead of shaping your potatoe shreds into patties, let them continue to cook as you have, tossing occasional to keep from burning.

Once done, sprinkle salt over the top

and serve.