Try Something New: Week Nine

Yesterday I looked up a recipe for hash browns.
 Don't laugh at me.
I know hash browns are easy peasy, no recipe required, breakfast style potatoes.

My mother taught me how to make hash browns a long time ago (relatively speaking).
My problem is that I never go about making hash browns purposefully. I wait too late to start making hash browns and then I rush, rush, rush. I don't take time to peel my potatoes. I don't take time to rinse off the starch. And, I don't take time dry the shredded potatoes. 

I think, "I like potato skins." And, "Potatoes cook just fine in so many other dishes with all their starch." And, "Why should I go through all that trouble?"

The resulting potatoes are kind of disappointing. They are never consistent from batch to batch. No fluffy goodness on the inside. Just crispy, burnt on the outsides, and slimmey, not all the way done potatoes on the inside. Yuck.

I decided to reset my hash brown cooking mindset by getting a recipe and following it. That would make me have to think about the method ahead of time. 
It worked! My hash browns were delicious! Crispy, buttery, crunch on the outside, and fluffy, soft, goodness on the inside. Yum!

 

Classic Hash Browns From All Recipes.com

2 russet potatoes, peeled

3 TBS. clarified butter

salt and black pepper to taste

1 pinch cayenne pepper 

1 pinch paprika

 

1. 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.
2. 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.
3. 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. 

There is a video demonstration of this recipe which I watched and enjoyed. The chef give a tip for quick clarified butter that works great. You just microwave the butter until melted and only use the oily part to cook with, avoiding the foam on top and the milk particles on bottom.

Here is the video: