Crispy Hashbrowns by Colleen Guenther

It's hard to find a good hash brown these days. You know, the crispy kind. After many trials, I think we've figured it out. Here are the steps:

For 2 people:
What you need:

-2 Large Red Potatoes
-Seasoning

Shred 2 large red potatoes (any kind of potato will work) and rinse them. Then, wring the shreds out in a dishtowel or anything that allows to help dry and get rid of excess water. Place newly wrung shreds into a bowl and add a healthy amount of sea salt and any kind of seasoning you like in your potatoes.

Here are a couple of ideas:
-salt, rosemary, oregano and pepper
-salt, paprika, oregano and pepper
-If you really wanna get sassy, add salt, chopped onions, jalapeño and pepper

Mix your seasoning into the potatoes well. Then in a large fry pan, add a tablespoon or two of butter and a good pour of extra virgin olive oil. Then, carefully spread your potato mixture evenly across the pan. If you have too many potatoes, it will not turn out so good so if you have a lot of potatoes, I generally run two pans. Let the one side of potatoes fry on medium to med-high for about 15-20 minutes. Until golden brown on the bottom. Keep a close eye on it and do not burn or undercook. Once browned to your liking, put a large plate, upside down, over the hashbrowns and flip the pan so that the hashbrowns are now on the plate, browned side up. Make sure that the plate does not have a large lip. Then, add another dallop of butter and helping of EVOO to the pan and disperse evenly. Slide the hash browns into the pan, uncooked side down, and let fry until done.

That's it!!!! Enjoy!