Homemade Hashbrowns

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hash brown3fixed2 There are many different ways to make hash browns and I have never been successful with any of them!  Especially the frozen ones.  It doesn’t matter if they are shaped like a patty or are the shredded kind.  They always somehow managed not only to stick to the pan, but become a nightmare to clean up OFF the pan, you know what I mean?

Needless to say hash browns were not a staple in our house, until… I learned to make my own.

Now I make them so much, I kinda consider myself an expert, sort of.

See, here’s the deal:

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  • First you want to peel and dice some potatoes, preferably organic, into small cubes.  You want to do the same with an onion.
  • Then you want to add some oil and butter to a pan and cook the onions and potatoes under a partially covered lid.  THE KEY to this being successful on any level is ……

DO NOT TOUCH IT !~!~!

  • After 5 LONG, I CAN’T STAND NOT STIRRING minutes, using a steel spatula, stir the potatoes and onions.  whew!
  • Partially cover them again and cook for another 5 minutes ~ UNDISTURBED (I know … more non stirring!)
  •  Stir again and this time remove the lid completely and let the onions caramelize and the potatoes brown, another 5 minutes or so.  Be sure to season with salt and pepper as you go.

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Now if you are one of those people who are still afraid of using olive oil, please read this post.

EVOO (which is the ONLY oil I use, yes even in baking) is not the same as using refined oils like Canola, which use Hexane in them.  So please coat your pan in a nice thin layer of oil and let your potatoes and onions simmer and cook.

If you heat your pan for 2-3 minutes before putting the oil in and have the stove on the right heat, your hash browns will come out with a nice crisp outer layer and soft on the inside with a teeny tiny little bite to them.  If you over cook them, they will just be mushy on the inside.  So, please, don’t be afraid to use some oil.

These hash browns (oil and all) are a much better alternative for a Sunday morning breakfast than 2 donuts and a large coffee!

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Homemade Hashbrowns

Ingredients

  • 4 med-lg russet potatoes, preferably organic, peeled and diced
  • 1 med onion, peeled and diced
  • 3 Tbsp unsalted butter
  • 1 Tbsp good quality olive oil
  • salt & pepper

Instructions

  1. Peel and cut the potatoes and cut into small cubes
  2. Peel and dice an onion
  3. Add 1 Tbsp oil to a large skillet and then add the butter
  4. When the butter is melted, add just the onions and sauté for approx. 4 minutes
  5. Add the potatoes and stir in with the onions
  6. Partially cover the pan and cook over lo/med heat UNDISTURBED for 5 min
  7. Stir and partially cover once more. Let cook another 5 min
  8. Stir again and take the cover off and let the potatoes and onions continue cooking another 5 min or so. The onions should begin to caramelize and the potatoes should be near done
  9. Continue to cook until done
  10. Season with salt and pepper

Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe and hope you do too!  🙂

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