One Sunday morning as I was making our "traditional" hash browns, thought to myself that these would not be hard to make. After a little digging around, I found that they aren't. The key to a good crispy hash browns is getting as much moisture out as possible.
5 to 6 Russet Potatoes (I use what ever I have on hand)
3 to 4 tbls Cornstarch
Oil
Salt to taste
Peel the skin off the potatoes and rinse. Next, shred the potatoes using either a mandolin or food processor. I find the processor makes for a quick job. Place the potatoes in a colander and rinse in cold water until starch has been removed. Shake out as much water as possible and place potatoes on several sheets of paper towels. Over the sink, ring out the potatoes trying to remove as much water as possible.
Place the potatoes in a bowl and mix in cornstarch. Add oil to a flat skillet and pre heat. When hot, place some of the potatoes in the skillet forming a disk and cooking until golden brown and crispy on both sides. Salt to taste.
What we like to do is add graded parmesan cheese and let that melt into the hash brown topping it off with some fresh chopped oregano or parsley. mmmm.... YUM!
