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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!