Mon Ami Gabi Style Hash Browns

To Make

After grating the potatoes on the large holes of a box grater, submerge them in water once in large bowl, then drain. Cover the shredded potatoes with water once again, and drain again. Press the potatoes down with your hands in the colander to get as much water out as you can, and then wrap them potatoes in a clean dish towel, and squeeze as much water out as you possibly can. You want the potatoes to be as dry as possible.

Add the grated onion to the dried potatoes, and then add the salt, pepper and cayenne.

To actually fry the potatoes you can go about it a few ways: you can either fry up some bacon before hand and use the grease from that (my preferred method), or if you’re someone who collects bacon grease in the fridge you can use two tablespoons of that. If you don’t have any access to bacon grease, you can use 1 tablespoon of butter and 1 tablespoon of olive oil. Just make sure not to use all butter - it will burn before the potatoes are done.

Using the bacon grease or butter, over medium heat in a non-stick pan (you could use cast iron if you wanted to, but I wouldn’t use stainless steel - the potatoes will stick) fry the potatoes without moving for 5 - 7 minutes.

Using a large spatula, flip the potatoes over in sections and move them around to get as much contact with the pan as possible.

Fry for another 5 minutes, then flip again.

Repeat that process twice more until the outsides of the potatoes are crispy and brown and the insides are creamy.