Papa's Crispy Hashbrowns

You could buy "hash browns" from the store... but why?  They are very simple to make from fresh potatoes.

INGREDIENTS:

• Potatoes (Russet, red or white) Russets work best.
• Salt (2-3 TBS)
• Crushed Pepper (coarse-ground is best)
• Garlic Powder
• 1 lemon
• 1/2 cup Vegetable Oil (grape-seed oil is best)
• 1-2- cloves fresh garlic (optional)
• Season Salt (optional)

TOOLS:

• Electric Shredder
• Cheese Cloth (or new/clean paint strainer)
• Frying Pan (Cast iron is best)

1) In a bowel, shred about 2-3 small potatoes or one large per 2 people - depending on their appetite.  Use some electric gadget to do that.

2) Squeeze the lemon over the potatoes.  Add water to cover the potatoes, and add in the salt.

The salt will help pull some of the moisture out of the potatoes... and most of it will be discarded when you drain.  Don't worry about this making it salty.  The lemon keeps them from becoming brown.

3) WAIT for at least 30 minutes - 1 hr.  Overnight is OK.

4) Put the shredded potatoes in a cheese cloth and squeeze as much water out of them as possible.  The more you squeeze out, the crispier your potatoes will become.

5) Put potatoes in a hot frying pan over medium heat with a 1/8 inch layer of oil in it.  Squish down with a spatula.

6) Add spices to potatoes as desired.  I like lots of garlic and pepper.

7) Turn over once you think one side is crispy enough.  You will see the dark brown on the edges of the pan.  It should be a medium to medium-dark brown.

8) Once both sides are equally crispy brown, it is ready to serve.