Happy 1,000 hits, blog! First of all, thanks to you, reader! I know I’ve been neglecting you and unfortunately it will probably continue for another couple of weeks. But, in the meantime, here’s a mini-recipe for crunchy hash browns. Great for either breakfast or a nice snack.
First, shred a potato in the large part of your cheese grater. Add some oil into a hot cast iron (or regular) skillet. Put potatoes in the pan in a pile and add lots of salt and pepper. Press them down into a thin layer, about half an inch thick. Cook until the first side has started to brown, 3-5 minutes. Flip over and cook until second side is browned. Serve with additional salt and ketchup if you like.