Classic Hash Browns

    Finally!  Crispy hash browns!  The secret is to rinse the shredded potatoes, drain and dry them, first with a paper towel and then squeeze the moisture out with your hands.  It's messy but it works.

View the video at https://www.allrecipes.com/recipe/220520/classic-hash-browns/

  The cayenne powder really adds to the flavor.  I had Yukon Gold potatoes, so I used them instead of Russet.  Of course, I added linguica, mushrooms, cheese, poached eggs and a minced jalapeno.

2 servings

16 calculated points

Red Blend

Ingredients

• 2 russet potatoes, peeled
• 3 tablespoons clarified butter
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch paprika, or to taste
• 6 oz. linguica
• 6 oz. shredded cheddar cheese
• 2 eggs
• 2 roma tomatoes

Directions

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.