Homemade Hash Browns


Since I learned how to make them, they have been a daily breakfast request… the amount is just for one (pretty big) serving. I’ve attempted a few different types and I think we’ve landed on a favorite. It’s the cubes. Eggs and hash browns for breakfast and pancakes for dinner. Man… Vin is not an unlucky guy when it comes to food. The breakfast jumble has become the usual breakfast and honestly each morning I get excited to make it for him. I sound like one of those gross all lovey dovey girlfriends, huh? I wish I could say that wasn’t the case but my man’s pretty awesome so I guess I am. It’s been four years and I know in the biggest scheme of things thats no time at all but comparatively, I find myself incredibly lucky. It’s been a decent amount of time (in my opinion) and to still be so infatuated is kind of awesome. So there I go being gushy… I love my boyfriend and I think he deserves to be treated amazingly because you know what? He treats me even better. Ugh… I can’t think about it too long or I freak myself out. Back to the most important thing… HASH BROWNS.

Homemade Hash browns


1 potato peeled and grated (or cut up into teeny cubes!)IMG_1561.jpg
1 Tablespoon extra virgin olive oil
1 tablespoon flour
1 teaspoon baking soda
1 teaspoon parmesan (only if we use grated potatoes – not so much with the cubed potatoes)
1/2 teaspoon garlic powder
Salt and pepper if you want

After peeling and grating the potato, remove as much moisture as possible (this part is hugely important if you don’t want mush potatoes) using a paper towel, tea towel, whatever works best for you
Add in flour, baking soda, garlic powder, salt and pepper and mix/ toss with a fork until the potato is evenly covered
Pour olive oil in a pan and heat until shimmery but not yet smoking
-note here… if you cook bacon in the pan first, just leave that goodness (AKA bacon grease) there and let your hash browns soak it up. You’ll still need some olive oil but it seems to make a world of difference.

Evenly place potato shreds (or cubes) into pan – I spread them out just enough for them to still have a little overlap. It makes for a nice crisp outside while keeping the inside tender
Cook over medium heat until bottom is lightly browed and then flip them over – continue flipping back and forth every few minutes until they’re done to your liking