I love some good hashbrowns any time of the day. Never could successfully make them from scratch. We have the dehydrated ones in the cartons.

 

How's your throat, Lou?

 

the trick is to dry them thoroughly or if not boiling the potatoes then finely chop them; again dry them and use a good oil to fry 'em up with paprika salt,pepper and a smidge of bacon bits or grease....voila.

 

It's better now. Still hurts but manageable. Not going to the doctor. Thanks for asking.

 

Rob and I having a couple of beers

 

I've always had an issue with either over boiling the potatoes or under boiling them. Tried to do it raw and thoroughly rinsing them first. Nothing as good as our local truck stop which is my gold standard.

 

Hi, Rob.....and Russ

 

Hey, Rob and Russ!

 

That sounds good, too.

I use those dehydrated ones, too. Makes a difference to rinse them real good before putting them in the skillet, didn't do that at first, just poured the excess water off and then they'd stick together in the skillet. I like to use butter, and when they're done, sprinkle Mexican mix shredded cheese over them and then grate some Romano on that. Bacon! Why didn't I think of bacon? Next batch, gonna crumble some bacon in it. I microwave a bunch of bacon and keep it frozen in a zip lock bag so I can crumble some on pizzas and in scrambled eggs. Now that I'm thinking of it, hashbrowns beg for bacon. Little onion helps, too. I usually fix some hashbrowns when I do omelettes, go together well, also with fish or beef.

 

Evening Woods