The Potato Problem

So I was poking around the pantry today and I looked into my potatoes and realized that not only did I have a ton (there was a sale...) they were also starting to grow. I caught the little buggers just in time before they really got crazy or mushy. Now I'm not saying I can eat the 6lbs of potatoes in my pantry in one day but I'm gonna have to start eating them before they go bad. So for a snack before work I thought about how yummy hash browns are and how easy they have to be to make. And after giving it a try I will never go to IHOP or Perkins again to get my hash brown fix. They were so good and took like 10 minutes to make.


3 Tbsp canola oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper
2 Tbsp of chopped red onion
1/2 tsp minced garlic
Mrs Dash Chipotle seasoning.


Heat 3 Tbsp of oil in a large frying pan on medium high heat.

While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use tea towel to squeeze out as much moisture as you can from the grated potatoes.

Next when the oil is hot throw in the onions, mix for a few minutes then throw in the garlic (be careful not to burn the garlic). Wait till the room smells amazing! Like 2 minutes. then add the potatoes to the pan and spread out so they can get nice and brown. Season with salt and pepper. If you want more flavor add the Mrs. Dash.

Then flip the hash browns over (my flip didn't go well so I just cut them into small batches with the spatula). When nice and brown on both side flip out onto a plate and ready your ketchup!