Hash brown is made with potatoes and is crispy on the outside and soft on the inside. One of the first few things I tasted in fast food restaurants was hash brown. It tasted great, but I felt it to be a bit on the oily side due to deep frying. I almost gave up on it when I tasted hash brown in a different form at a local restaurant. It was pan fried and was a nice side to the breakfast platter. I made it at home a few times after that and the kids loved it too. Just four simple ingredients to make this delicious snack. You can use butter instead of oil to add extra flavor. Off to the recipe.

My Notes
1. Cooling the grated potatoes in the fridge makes crispier hash browns.

1 year ago: Vegetable Calzone
2 years ago: Spinach Paratha

Pictorial
1. Russet potatoes cleaned and ready.2. Peel the potatoes and keep them in water.3. Grate the potatoes using the big grater.4. Keep the grated potatoes in water. Place the bowl in the refrigerator for 1 - 1.5 hours.5. When ready to cook, squeeze as much moisture possible from the potatoes. I placed the grated potatoes in a thin cloth and squeezed the cloth to remove moisture.6. Take the potatoes in a bowl.7. Add salt and pepper.8. Heat a skillet and add oil. Place a portion of the potato mixture in the skillet and press it down.9. After about 3 minutes later, flip over. I flipped the pan over a plate.10. One side cooked. Slide it back into the pan to cook the other side.11. Both sides are cooked. Serve warm with ketchup.
Tasty snack ready.Enjoy!