Hashbrowns

I've been so busy the past week, this was the only thing I cooked. However, it took me awhile to figure out how to make hashbrowns properly, so this simple breakfast (or lunch) side dish is worth writing out. These end up soft in the middle, but crispy on the outside.



Serves 2
15 minutes
-large saucepan or iron skillet
-large cheese or vegetable grater (not small)
-spatula to flip the potatoes
Quick and simple

INGREDIENTS
1 large russet potato, skin on
2 tbsp. peanut or corn oil
salt and ketchup for topping

DIRECTIONS
1. Scrub the potato and coarsely grate (use the large holes) over a medium bowl. Fill bowl with cold water and set the grated potato sit for 5 minutes to remove excess starch.
2. Rinse out soaked potato and spread gratings in a large saucepan. Begin cooking over medium high heat, stirring and re-spreading the potato constantly while the extra water begins to boil off. This should take less than 2 minutes.
3. When the potatoes just begin to stick, quickly add in the oil and stir until well mixed. Spread the potatoes out and let cook on one side for a minute, then flip potatoes in small 'patties' with a spatula and continue cooking until golden and crispy (around 8 minutes total).
4. Let cool for a minute and top with a little salt and ketchup. Serve warm.