Scattered, smothered, covered, chunked,
diced... well, scattered, anyway.
What you'll need:
- Potato. As many as you want to cook. Assume
one average russet per skillet-load.
- Butter or margarine
- Salt, pepper, or whatever else to taste
Shred the potatoes using a coarse grater.
(You can peel them first, but I like to leave the jackets
on.) Squeeze as much liquid as possible out of the potato.
If you have a potato ricer, use it. Then, in a large
pan, bring some water - enough to cover all the potato
and then some - to a boil. Dump in the potato, let it
come back to a boil, and cook for 3-5 minutes. Drain.
Squeeze out the excess water again or use your potato
Heat up a skillet to the upper edge
of medium and melt a tablespoon of butter in it. Then
chunk in some of the potato. Don't overfill the skillet;
the potato should make a layer 1/2" thick or less.
Cover and cook for 15 minutes, tossing with a spatula
about every five minutes so the potatoes will brown
evenly. Season however you like and serve.
- these are hash browns made with Purple Peruvian potatoes.
They taste just like regular hash browns, but they're
lavender. The color isn't as vivid as that of a baked
Purple Peruvian spud, however - the boiling step leaches
out some of the color.