boy did it go wrong. I didn't use enough oil or heat, and then I worried them to death.
What I did produce was something crispy on the outside, resembling library paste on the inside. Which since breakfast has turned my stomach like a cement mixer.
yay.
3 comments:
might I suggest a recipe be consulted before you assult my digestive tract with "hashbrowns" again? pleeeeeze?
I did consult a recipe; I just ignored it.
We dig hashbrowns. The house recipe: shred russets onto a kitchen towel. Squeeze the livin' crud out of the towel to wring every last drip of water out of the spuds. Get a pan hottish with buter and press the spuds on in there. No more than a knuckle or so deep. As it cooks, put little bits of butter on the top of non-cooked potatoes. Cook on medium until golden on the bottom, then flip and cook until golden on the other side.
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