HASH BROWN POTATOES

SERVES 4

Hash brown potatoes vary greatly depending on the region. Some places, they are cubed raw potatoes, fried. Some people use leftover potatoes. Where I grew up, they were raw grated potatoes, fried. That's what I love because the outside gets so crunchy. These are so quick and easy, and much better than the frozen varieties. Serve them for breakfast or as a side dish with dinner.

INGREDIENTS

1 pound potatoes, about 2 large

2 tablespoons oil, such as canola

2 tablespoons butter

Salt and pepper to taste

Scrub the potatoes. They do not need to be peeled. Grate with a shred-size grater. Heat a 12-inch skillet, preferably nonstick, over medium-high heat. Add the oil and butter. When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. Sprinkle the top with salt and pepper. Fry until the bottom is browned and crispy, about 5 minutes. Do not try to flip until it is browned, or the potatoes might stick. Flip the potatoes, in sections if necessary, and fry another 5 minutes, or until browned and crispy on the other side. Serve immediately, or keep warm in a 200° F oven.

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