My Hubby has mastered the art of making Hashbrowns.
We often have them for brunch on the weekend.
Salt and Pepper
He prefers to use potatoes that are peeled...
He makes 2 or 3 per person (depending upon the size of the potatoes)
Part of his secret may be in this vintage electric frypan.
It was a wedding gift 31 years ago.
Coat the bottom of your pan with olive oil.
Layer the potatoes in the pan.
The other part of his secret is this little vent.
Cover the pan and keep the vent open to allow the steam to escape.
The prevents the hash browns from getting soggy.
When the undersides are browned,
divide into manageable sections to turn over.
Place the cover back on the pan and this time close the little vent.
Season with salt and pepper.