Another approach to hash browns

[Guest guest]

1. Unpeeled red potatoes...enough to cover bottom of pan to maybe 3/4 "

2. Cast iron fry pan

3. a Mouli or other device to cut the potatoes into thin threads.

Clean and shred the potatoes. Heat about a tablespoon of butter or

other nice fat to " good and hot " . Lay taters evenly in pan, sprinkle

on salt and pepper to taste. COVER. This speeds cooking. Reduce heat

to medium-low. When top of taters changes color, flip. cover again.

Continue to flip until taters are soft and no longer starchy-tasting.

Note that this produces soft, buttery HBs rather than crispy crinkly

ones. These are especially good if you put cheese on them after the

last flip and let it melt.

--

Quick, USUM (ret.)

www.en.com/users/jaquick

" Every people deserves the regime it is willing to endure. " --the

White Rose, leaflet #1