Tuesday, March 3, 2015

HASHBROWNS


Ingredients: 
Potatoes - 2
Clarified butter - 2 or 3 Tbsp
Salt & pepper as needed

Other equipment:
Grater
Non stick pan

Method:
  • Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water
  • Dry the shredded potatoes on a paper towel
  • Heat clarified butter in a non stick pan over medium heat
  • Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Sprinkle salt & pepper as needed
  • Flip over and let the other side cook till brown as well

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