Perfect Homemade Hash Browns - recipe from scratch

For years I tried to make homemade hash browns without success. I even followed recipes and I still failed. What happened to my hash browns I later discovered was an easy fix.

Before finding the solution, however, every time I tried to make hash browns I was left with a pile of sticky goo.

I thought maybe if I pre-cook the potatoes that would work. I put the potatoes in the microwave, and cooked them until they were almost done. When I went to grate them, I ended up with a nice pile of semi-grated mashed potatoes.

It wasn't bad, it just didn't taste like hash browns. They were more like potato patties.

I always try to make a special breakfast for my honey on Sundays. He loves hash browns and endured years of substandard piles of gummy potatoes. One Sunday, not too many moths ago, I decided that if gooey potatoes were the problem, maybe rinsing them--reducing the starch--might help.

Success! That was the secret. All these years and who knew?

Here is the recipe for perfect hash browns:

• 4 medium Brown Russet potatoes ( these are lowest in starch)
• 1/4 cup olive oil
• Salt and pepper to taste

--Clean the potatoes

--Grate potatoes with the peels on

--Place them in a small-holed colander, running them under cold water until the water runs clear.

--Squeeze all the liquid out. It helps to place the hash browns in a clean dish towel and wring them out.

--Now the potatoes are ready to fry. Heat olive oil in a large skillet. Add a few pieces of potato, and when they start to sizzle, your oil is ready.

--Make 4 individual piles and smash down to make a patty.

--Cook for about 7 to 10 minutes on medium high heat.

--Flip over and cook other side for about 5 minutes.

Serve hot with ketchup, hot sauce, or just plain.