Perfect Hash Browns

Sunday morning breakfast is a luxury. Bacon, eggs, and hash browns. That's what's on my menu. And as I cooked it all up this Sunday, I thought about how most people probably have the egg thing down. And taking bacon out of a package and putting it in a pan is definitely not rocket science.

But the perfect hash browns? Well, they're a little tricky. So here goes:

1. Peel your potatoes. One large russet potato should cover one medium skillet and feed two people.

2. Shred them using the large holes on a box grater.

3. Heat vegetable oil on medium high heat in a pan on the stove.

NOTE: Vegetable oil can be heated it at higher temperatures than olive oil. Since you're frying the potatoes, you don't want to use olive oil. It may burn, and frankly, it's a little too olivey for hashbrowns.

4. Add a pat of butter to the oil. The butter gives them a buttery taste and the oil prevents the butter from burning.

5. Squeeze all of the liquid out of your potatoes using paper towels. The secret is to get them as dry as possible. Wet potatoes = soggy hash browns.

6. Salt and pepper potatoes.

7. Drop the hash browns in the pan. Spread them out so they look like a pancake.

8. Brown the first side. Then flip them.

9. When they're done, slide them out of the pan and enjoy!

What's your favorite Sunday morning breakfast treat?

Suzie