Preparation:
The key to making the best hash browns is to use dry potatoes with a high starch content like russet or yukon gold potatoes.
Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by pressing them in a kitchen towel. You should have about 2 cups grated potatoes, loosely packed into measuring cups. Add the garlic powder and salt to the bowl and mix with the potatoes.
Add 1 Tbs olive oil in a heavy large skillet and heat for a couple of minutes. Add the onion and sautee lightly. Whenthe onions are transparent add the potatoes and press down with a spatula. Cook for 7 minutes on medium heat. Remove the hash browns with the spatula onto a plate and add 1 Tbs olive oil to pan. Flip the uncooked side hash brown cake back down into the pan, and cook until the bottom is golden brown.
Serve with your favorite condiments, we love to use a little fresh ground pepper, salsa or ketchup!
The key to making the best hash browns is to use dry potatoes with a high starch content like russet or yukon gold potatoes.
Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by pressing them in a kitchen towel. You should have about 2 cups grated potatoes, loosely packed into measuring cups. Add the garlic powder and salt to the bowl and mix with the potatoes.
Add 1 Tbs olive oil in a heavy large skillet and heat for a couple of minutes. Add the onion and sautee lightly. Whenthe onions are transparent add the potatoes and press down with a spatula. Cook for 7 minutes on medium heat. Remove the hash browns with the spatula onto a plate and add 1 Tbs olive oil to pan. Flip the uncooked side hash brown cake back down into the pan, and cook until the bottom is golden brown.
Serve with your favorite condiments, we love to use a little fresh ground pepper, salsa or ketchup!
