Sunday is usually a day for cooking an elaborate dinner. But the kids and I were in the city all afternoon, and came home late. After scones for breakfast and leftovers for lunch, none of us really needed a big dinner anyway.
So we had breakfast, instead—fried eggs and hash browns.
They were the first really good hash browns I’d ever made. In the past, my hash browns have been a bit too gummy, a bit too soft.
But thanks to the Internet, I had many hash brown recipes at my fingertips today (yes, it’s been that long since I made them—I had only cook books before).
So, I tried a new method today, and hit it just right.
After grating my potatoes, I rinsed them well, and squeezed the excess water out of them. I tossed them with salt and pepper and fried them in a non-stick skillet with a generous quantity of clarified butter.
They were everything a hash brown should be—salty, crispy, and greasy.
Looks like hash browns are back on the menu!