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Recipe Sat Jul 07 2007
These remind me of the hash browns I used to order all the time in the Chicago diners I'd happily frequent years ago before my vegan days. Shredding makes them fluffy and super soft and helps develop a nice even brown. Boil two medium russet potatoes until a fork goes in with just a tap (use any kind you like, but these are nicely starchy). If you cube them first, they'll boil much faster but make sure you have a food processor with a shredding disc as their size will make them very challenging to shred with a hand grater. Drain, rinse to cool, shake dry and shred. Mix in a few shakes of salt, more if you're a big fan of it with potatoes. Heat oil on medium in a medium pan (try a seasoned cast iron pan to give a nice brown without sticking). When the oil is hot and a touch of potato sizzles, lay down the shredded potatoes all at once to a single round about 1/4" thick and wait for the bottom to brown. Then flip - all at once if you can - and wait for the other side to go golden. Serve hot with BBQ sauce and freshly ground black pepper.
Pan-fried Shredded Breakfast Potatoes
2 medium russet potatoes, or the same volume of whichever type you prefer
Oil for coating the pan (I prefer peanut oil for a nutty taste)
Freshly ground black pepper
BBQ sauce or ketchup to serve with