Saturday, January 5, 2013

Perfect hash browns

Making hash browns for your weekend brunch? It's as easy as planning ahead (and cooking them in a cast-iron skillet). 



The night before, slice up some potatoes (with skins on!). Heat a pot of salted water. Pop in the potatoes until just tender - the time will depend on how big your slices are. Drain and refrigerate. 

In the morning, pour enough vegetable oil in a cast-iron skillet to cover the bottom. (Or, you could do what we did and cook your bacon in the pan first. Remove the bacon and leave all that nice grease in the pan). 



Heat your pan to medium. Add your potatoes and don't touch them. This is always hard for me, but please just leave them for at least 15 minutes - you want them to get that nice brown crispy crunch. If you must, peek at one piece until it's very golden and delicious looking. Stir the potatoes so they're cooking on another side, and leave them for just as long! At this point you can start making your eggs or coffee. 

When they're crispy on that side, remove from the pan and toss with salt, pepper and paprika to taste. Serve them right away. They taste great with bloody Marys. 



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