Ingredients
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1
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1
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1
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Directions
Very Easy Hash Brown,A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won’t come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.,This makes the best hash browns. After peeling the potatoes, while I’m shredding with my Cuisinart hand held shredder, I preheat my pan on high. I get the oil good and hot. This way the potatoes don’t absorb the oil. I make a big pancake. One very large bake potato is enough for two. I leave that burner hot during the whole process.,I don’t have a potato masher. What can use
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Steps
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1
Done
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Peel the Skin of Potatoes If They Are Dirty, Otherwise You Can Also Leave Them On. |
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2
Done
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Fine Julienne Cut the Potatoes ( used the Julienne Cut on My Hand Slicer). |
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3
Done
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Try to Squeeze All the Juice from the Potatoes With a Towel. |
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4
Done
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Flavor With Salt and Pepper According to Taste. |
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5
Done
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Heat Oil on a Skillet Pan (non-Stick Is a Good Choice). Be Generous on the Oil, It Will Make Your Hash Brown Very Crispy. |
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6
Done
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on Medium-High Heat, Pour the Potatoes on the Pan and Try to Make It Flat and Round. Do not Stir It. |
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7
Done
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Turn It Over When Golden Brown and It's Done When Both Sides Are Golden and Crispy. |
