How to Make Hashbrowns
April 6th, 2009 | 
There`s nothing more delicious than homemade hashbrowns, otherwise known as country potatoes. They are crispy on the outside, chewy soft on the inside and full of salty goodness. Nothing like the chemically ones you pick up at the fast food joint down the street.
If you really want to impress someone, then you should add this simple dish to your menu plan.
Country Potatoes
Serves 4
3 lbs potatoes, peeled if desired
2 Tblsp salt
1/4 c. oil
garlic powder
pepper
Boil the potatoes whole, with enough water to cover them completely, the salt should be added to the cooking water.
When the potatoes are just barely tender (test this by sticking a fork into the biggest one), drain and let cool.
Next, heat oil in a frying pan while you dice the cooked potatoes. Add to the hot oil and leave for 2 minutes. Flip. The bottom sides should be golden brown. Cook, stirring, until the potatoes are cooked on all sides. Sprinkle with a pinch of pepper and some garlic salt to taste.
Serve with ketchup.
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