500 g (about 2 large) potatoes
2 tablespoons vegetable or canola oil
2 tablespoons butter
salt and pepper, to taste
Method:
1. scrub the potatoes—they do not need to be
peeled—then coarsely grate. squeeze the grated potato
slightly to remove some of its water (this makes for a
crispier end result).
2. heat a 30-cm frying pan, preferably nonstick, over
medium–high heat. add the oil and butter.
3. When hot, add the potatoes and push down with a
spatula to spread evenly in the bottom of the pan.
sprinkle the top with salt and pepper. cook until the
bottom is browned and crispy, about 10 minutes. Do not
try to flip until it is browned, or the potatoes might
stick.
4. flip the hash brown, cut into sections if
necessary, and cook another 10 minutes, or until
browned and crispy on the other side.
5. serve immediately, or cool and simply reheat in the
microwave or preferably in a hot oven (210°c) for
5 minutes.
wow...