hash browns
One of my favorites is making hash browns with onions. The rule is, always bake a couple of extra potatoes for a delicious breakfast or supper side dish the next day. Here is the method for perfect shredded hash browns:
Perfect and easy Hash Browns, one serving:
1 large leftover baked potato (that's been refrigerated overnight).
1/2 medium onion, chopped or thinly sliced (optional)
oil
salt & pepper
Heat a small 6-8 inch frying pan with your choice of oil. If you're using cast iron, heat the pan first, and then add oil just before the potatoes. It should be hot and sizzle with a drip of water. I use the "3" setting on my electric stove.
While that's heating, grate your potato into a bowl, using a large or small grate surface--your choice. No need to peel the potato first. Lightly mix in the onion, if desired.
Put potato mixture in the hot pan, and press down firmly with a spatula. Drizzle a little more oil over the top of it and press down again.
Turn this only one time, when it is quite brown on the bottom, keeping it in one piece, which shouldn't be hard if the methods above are followed. When both sides are browned, slide onto a plate and enjoy!
Shelly in Ohio