Crispy Hash BROWNS

With brunch being so popular these days, many-a hash browns have been consumed and yet they can still be a hit or miss.  The worst is when they lack the crispy texture and are basically a pile of mashed potatoes.  But these are so easy to make on your own that brunch at home suddenly seems a whole lot easier that going out.

Serves 2

1 pound russet potatoes, peeled

2 tablespoons vegetable oil

1-2 tablespoon butter

Salt and pepper to taste

Shred potatoes on the largest hole setting with a bow grater or a food processor with a grater attachment.  Place shredded potatoes in a towel and squeeze out as much of the water as possible.  Transfer potatoes to a plated lined with paper towels and cook in the microwave for 2 minutes.  Heat oil in a large skillet on medium high heat.  Cast iron works the best. When the oil is ready press potatoes into an even layer into the pan.  Season with salt and pepper.  Place chunks of butter on the top.  Cook until the bottom is golden brown, 2 minutes.  Flip.  Place chunks of butter on top and cook another 2 minutes, or until golden brown.  Season with salt and pepper if needed.  Serve immediately.