inspired by a recent trip to the Rachel Ray Show, I’ve decided to finally share the secrets to our hashbrowns!
of course a few moments after we finished filming on the Rachel Ray show I came up with an answer for the guest who asked what to do with their rarely used Japanese Vegetable Turner… hashbrowns! we usually use a food processor or cheese grater, but a Japanese Vegetable Turner would definitely work here too 🙂
Yield: 4 servings
4 Russet Potatoes
½ cup Butter
salt to taste
- In a medium pot add potatoes and enough cold water to cover them. Place on stove and bring to a low boil.
- Cook for 30 minutes and then promptly transfer to a bowl of ice and water. Potatoes should cook until internal temperature reaches 155 degrees and 30 minutes on low boil will allow for that.
- To prepare potatoes for hashbrowns, first peel and then shred in a food processor using a grating attachment (if not available a cheese grater would work fine too). The best part about precooking your potatoes is that now you can put them to the side until you are ready to serve! Even over night in the fridge if an early breakfast tomorrow is the plan.
- Heat a large sauté pan over medium-high heat. Add butter and cover the pan with shredded potatoes and sprinkle the layer with salt. Cook for about 5 minutes until a light brown crispy crust forms and flip and allow to crisp on the other side.