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BRETTS HASHBROWNS

Bretts Homemade Hashbrowns - Short
Portions here are up to you, I recommend 2 potatos per serving, but it just never seems like enough.....
 
Grate potatos (not your thumb), using a cheese grater or food processor
Wash potatoes in colander and strain.
Place potatoes on a clean towel and press out all the water.
Fry in preheated CAST IRON skillet with 4 Tablespoons of butter up to 5 minutes on each side depending on crispyness intended.
 
Bretts Homemade Hashbrowns - Long - Option to freeze for later use.
Portions here are up to you, I recommend 2 potatos per serving, but it just never seems like enough.....
 
Grate potatos (not your thumb), using a cheese grater or food processor
Place potatos in large bowl and cover with water
Chill bowl of water and potatos for at least 30 minutes.
Boil Potatos in a large pot for 5 minutes
Remove and strain pototos
Place potatoes on a clean towel and press out all the water.
**** At this point the potatos can be frozen for later use on the trail or your family camping trip ****
Fry in preheated CAST IRON skillet with 4 Tablespoons of butter up to 5 minutes on each side depending on crispyness intended.
With this method, the hashbowns really only need warming and slight browning. This is my favorite of the two methods, and the taste will back it up, but
sometimes I just do not have the time needed to complete the additional steps