Hash-Browns
I luuuv hash-browns.
Hash-browns with eggs and ketchup.
Hash-browns at the diner with lunch and fresh fruit.
Hash-browns for dinner.
Hash-browns the morning after meat and potatoes.
Hash-browns with maple syrup. Seriously, but just a dab.
Ingredients:
chili powder, garlic powder, salt and pepper, herbs de Provence, and any other savory seasoning you like, (No over kill, please.) butter, and olive oil.
Directions:
1. Cook potatoes until just underdone and let sit in the fridge to cool and firm up. This is what makes day old cooked potatoes the perfect leftover.
2. Melt a dab of butter and a Tbsp of oil in the frying pan, and then gently place potatoes into the pan. (Careful, don't splatter!)
3. Add seasonings and toss the potatoes in the pan until fully coated. Cook until brown, hot and there are some nice pan marks. (Grill marks, but from a pan.)
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