I love good hash browns, but I am often disappointed at restaurants because they are usually greasy or undercooked. I know this may sound crazy but I never made hash browns at home because the one time I tried was a disaster, and when I did a little research people had some crazy ideas on how to make them. So I just didn't.Last week I decided enough was enough, and I was really in the mood for hash browns. I had 3 small Yukon golds, which I washed, ran through the shredder on my food processor, and plopped into the frying pan with some olive oil and a small dash of butter to help them brown. On went the lid, the burner on medium low, and away they cooked. As they started to brown I flipped them over, and by the time the rest of breakfast was ready they were done. Seriously the easiest and best tasting hash browns. Ever!If you have never made them but want to just give it a go. I seasoned mine with salt, pepper, a dash of paprika, and some thyme. The options are endless! And for those of you who enjoy over easy (or over medium) eggs but don't like the hassle of flipping them, try this: pour your eggs into the frying pan, season (salt, pepper, thyme, etc, lightly), cover the pan and cook for 2 to 3 minutes. This works best if you pre-heat the pan and then turn it down to a medium low, and it works for me every time. I love cooked whites with a runny yolk, but not too runny, and this does the trick, as you can see in the picture above! If you are not using a non-stick pan make sure to use some butter, olive oil, or Pam.Enjoy!
