I love breakfast foods. Morning, mid-day, or night. I do not discriminate. I usually eat "breakfast for dinner" at least once a week.
Hash browns are one of my favorite side dishes. They have a tendency to get gummy if you're starting with raw potatoes. There's a secret to getting your potatoes crispy. I'm going to let you in on that secret. It changed my world when I discovered it.
**After you grate your raw, peeled potatoes, squeeze as much liquid as you can from them.**
That's it. That's my big secret. How you choose to squeeze the liquid out is up to you. In the past I used gadgets or towels, but then I got lazy. Now, I use my hands.
I pick up a handful of shredded potatoes and squeeze them over the sink. You might be surprised at how much liquid comes out. Then, I plop them into a hot skillet with some bacon grease. You can use butter or oil, too.
You can also start with potatoes that were baked or par-boiled. Let them cool completely before peeling and grating. This is a great way to use up already cooked potatoes from dinner the night before. No need to squeeze with pre-cooked spuds.
These are better than buying frozen potatoes at the store that have added ingredients. Cheaper, too, even when using organic potatoes.
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