Shred potatoes into a large bowl 1 filled with cold
water. Stir again to dissolve excess starch. Drain
potatoes well, pat dry with paper towels and
squeeze out any excess moisture.
heat clarfied butter in a large non stick pan over
a medium heat. Sprinkle shredded potatoes into the
hot butter and season with salt, black pepper, and
paprika.
cook potatoes until a brown curst forms on the
bottom, about 5 minutes. continue to cook and stir
until potatoes are browned all over, about 5 more
minutes.
Originally Submitted
5/9/2013
0 Out of 5 from
0 reviews
You can add this classic hash Browns recipe to your own private DesktopCookbook.