Recipe: Perfect Hash Browns

Perfect Hash Browns
rec.food.cooking/Jack and Kay Hartman (1998)

1. Peel and grate *raw* potatoes.

2. Heat vegetable oil on a high flame in a frying pan to *very* hot. The oil should fill the pan to a depth of approximately 1/4 inch. Too little oil is very bad. The size of the pan should be such that the entire pan is covered with potatoes and the potatoes fill the pan to a thickness of approximately 3/4 to 1 inch.

3. Squeeze the grated potatoes to drain out as much water as you can.

4. Add half of the potatoes to the frying pan. If you are going to add whole flavoring agents (such as basil leave, onions, or garlic cloves), place them on top of the potatoes. Cover the flavoring agents (if any) with the other half of the potatoes. Keep the flame high while cooking.

5. Sprinkle the potatoes with salt, pepper, and granulated garlic (not garlic salt).

6. When the potatoes are golden brown on the bottom, turn them over.

7. Sprinkle the potatoes with salt, pepper, and granulated garlic, keeping in mind the admonition in step 4.

8. When the potatoes are golden brown on the bottom, remove them from the pan and drain them on a paper towel.