How to Make Perfect Hashbrowns

Hash browns are one of those things that are hit or miss. Made by the wrong chef, and what should be starchy, crispy bites of hearty, filling, yumminess, are instead lumpy, gray mushes. And no body wants that.

If you are instead looking for the former option, there are a few things you need to consider before you try your hand at hash browns: You will need a sturdy spatula that can unstick shredded potato pieces and scrape the starchy bits that stick to the bottom of the pan without damaging the pan. You will need some patience, in my experience hash browns always take longer to cook than any recipe says it will. And you will need to consider which oil you will be cooking them in.

The oil is really the key to good hashbrowns. Olive oil, which I love for just about everything, is no good in this case. It tends to contribute to mushy, very oily hashbrowns. I have found coconut oil to work well to get them to the level of crispiness that I enjoy in hash browns. Canola oil works as well, and if you have an all vegetable shortening, that is a great option too.

I don't like to go overboard on the oil, either. I feel that too much oil, makes the hashbrowns really soggy.

So now, without further ado, let me tell you my simple recipe for this breakfast staple.

Ingredients:

• 4 Russet Potatoes
• 2 tablespoons coconut oil (or canola oil)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

1. Peel and shred potatoes. Meanwhile, heat oil in large pan over medium-low heat.
2. Add potatoes to pan and season with garlic powder, salt, onion powder, and pepper.
3. Move potatoes around the pan occasionally, be careful to scrape up the starchy residue at the bottom of the pan, to prevent burning and ensure crispiness. Continue to cook for about 20 minutes, until desired crispiness is achieved.