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Do not toss leftover baked potatoes. They are just what you need to make the world’s easiest hash browns. Bake twice as many potatoes than you will need. Then the following day turn the leftovers into hash browns. By then, the potatoes will have developed a nutty flavour. Peel, chop and slow fry them in butter and serve. Is there anything simpler?

2 large russet potatoes
2 Tbsp butter

• Preheat the oven to 400 degrees F.
• Scrub the potatoes well and dry with paper towels.
• Poke several holes in them with a skewer to allow steam to escape.
• Place the potatoes in the oven and bake, uncovered, until tender, about 1 hour.
• Allow the potatoes to cool to room temperature.
• Refrigerate in a plastic bag overnight.
• Next day peel and dice the potatoes.
• Melt the butter in a non-stick skillet and add the potatoes.
• Sprinkle with salt.
• On low heat slow fry until the undersides have a nice color to them.
• Flip and slow fry until potatoes lightly browned and serve.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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