Saturday, August 29, 2009

Hash Browns for Breakfast!

step one: peel three small white potatoes (golden russet are better i'm told, but we have a bag of white taters to use up).

step two: cut in half and push the halves through the shredding blade on our super-super-heavy silver food processor.

step three: season with pepper.

step four: allow a cast iron skillet to heat up on medium/low heat with oil (we used ghee).

step five: evenly spread potatoes across bottom of the pan, season with salt.

step six: after approximately 5 minutes, check that the bottom of the hash brown is a crispy brown.

step seven: cut in four and flip.

step eight: cook for another 4 minutes.

step nine: EAT!