Hash It Out

Let's agree on one thing right off the jump:

Hashbrowns are a comfort food.  Whether you're slathering them in ketchup, pairing them with sausages and eggs, or building a crazy-carb sandwich, hashbrowns are heavenly little fluffs of spuddy happiness that just showcase all that is good and right with the potato world.

But there is a downside.  One McYou-Know-Who's hashbrown contains 150 calories, 9g of fat, and 307mg of sodium (or 13% of your daily recommended amount).  Its store-bought frozen cousins don't fair much better.

I've never had much success with homemade hashbrowns.  I always have them stick to my pan.  That is, until now.  After much trial and error, I've made a hashbrown recipe that's delicious, not so terribly bad for you, and easy to make.  And as always, easy on the wallet.

Let's get down to it:

WelcomeHomeCooking Hashbrowns

 Ingredients:

4 medium potatoes, peeled and washed
1 small onion peeled
Seasoning salt and pepper to taste
4 tbsp flour (all purpose, rice, chickpea, it matters not)
2 tbsp oil, (I used safflower)

Once potatoes are peeled and rinsed, grate them on the standard side of a cheese grater.  Place them in a strainer and rinse until water runs clear.  This removes much of the starch and makes them crisper and not as likely to STICK.  Now, SQUEEZE the moisture out of them and pat dry.  BOOM.

Grate onion and add to potatoes.  If you place an onion in the fridge about an hour prior, you're less likely to cry.  BOOM again.  Add seasoning.

Add flour and form into 1"thick patties.  Not too thick as you want them to cook all the way through.

Oil skillet and cook patties on med-high heat.  About 5 minutes per side.  If you find they are getting too cooked on the outside, turn heat down.

Gently flip.

Bask in the compliments from your family and friends as they revel in hashbrown heaven.

BOOM