My husband is a bit of a hash brown snob and he simply went nuts over this recipe. I thought it was pretty simple and followed the recipe to the letter. I think the key is making sure the potatoes are thoroughly rinsed and squeezed as dry as possible, and use a heavy pan. I used a Lodge 10.5 inch cast iron skillet. I used Canola oil for the oil and it really only needed about 5 minutes per side. My husband said they were so good,he didn't want to add ketchup (that's high praise!) Since there's just two of us, we saved half for breakfast tomorrow morning.
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My husband is a bit of a hash brown snob and he simply went nuts over this recipe. I thought...