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?
COUNTRY HASH BROWNS
2 large russet potatoes2 Tbsp butter
salt
• 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.
