Easy Homemade Hash Browns

My husband, Mark, and I. have been empty nesters for about 4 1/2 years. About two years ago, we began a Sunday tradition of sharing a big, homemade breakfast. I most often make French toast or pancakes while Mark fries turkey bacon or sausage, and cooks fried eggs or a two-person omelet. Once in awhile we enjoy biscuits and gravy or a sweet homemade bread.

Last week, Mark said that he wanted to try making hash browns for our Sunday breakfast. I had Yukon gold potatoes on hand but we agreed that russets would probably provide a better texture. So I grabbed the largest russet that I could find during my weekend shopping trip. Then, yesterday, Mark made us a huge pan of easy and delicious hash browns, reminding him of his days as a short-order cook. With toast made from English muffin bread, eggs, and juice, we enjoyed a weekend feast.

If you like hash browns too, give these a try!

Homemade Hashbrowns

Makes 2-3 servings

1 large russet potato, approximately 6 inches long

2 tablespoons butter

2 tablespoons olive oil

salt and pepper to taste

Prick potato frequently with a knife, cover with water in a large saucepan. and then bring to a rolling boil. Turn down heat and simmer for 20 minutes.

Remove potato from saucepan and cool completely. Peel off skin. Using a hand grater - or the grater blade of a food processor - grate entire potato, put in a large bowl, and set aside.

Using an iron or nonstick skillet, oil lightly to minimize sticking, and set over medium high heat.

Add butter and oil and warm until butter melts. Place grated potato in the skillet and cook potatoes to golden brown. If using an oven-safe skillet, place the hash browns in a warm oven until ready to serve.

Enjoy with ketchup, hot sauce, sour cream or any other favorite condiment.