Crunchy Hash Browns straight from a potato

Cookin' With Bobbi Jo

Ingredients
1 medium russet baking potato
3 – 4 tablespoons clarified butter (video shows how to make clarified butter)
Salt & Pepper

Directions
Peel and rinse potato.
Using a 4 sided grater, grate the potato on the large side.
Place shredded potatoes in bowl of cold water.
Mix potatoes around in water with hands.
Drain water and replace with clean cold water.
Repeat this until water is clear.
Drain again and press potatoes on side of bowl to remove as much was as possible.
Put potatoes on a tea towel. Mash potatoes in towel to remove water. Keep moving potatoes to dry part of towel until as much water as possible is removed.
Heat cast iron skillet on medium high.
Add clarified butter. Once it starts to bubble add potatoes.
Shape potatoes into circle. Salt & Pepper
Place lid on skillet. Leave lid on 4 1/2 – 5 minutes. Do…

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Author: Whipped Owl

Writer Musician Historian Sportsman Loner

One thought on “Crunchy Hash Browns straight from a potato”

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