kitchenOr rather, I totally didn’t write anything last week, got hungry for hash browns, and took pictures so I could write something.  Yes, I’m forcing it a bit.

Anywho, to the hash browns.  Some would argue that I should be trying to make complicated things to put on here to be all impressive.  Some would argue I should abandon the food thing because my recipes are derivative and rip-offs.  Some would argue I should just post a recipe, pictures, and no wonderful commentary.

Some would be wrong.

This is the first time I’ve done this so it was an experiment.  And it worked!


What you see here is enough vegetable oil to cover the bottom of a pan, about two tablespoons of butter, and 1 shredded red potato.  Not too tough.  I didn’t take the time to peel it because I’m cool like that.

Put the oil and butter on medium heat, get it hot, put the hash browns in a rough patty shape, and cook.


Really, kids, treat it like a pancake.  You can flip after it’s brown on the edges.  Until them, leave it the hell alone.


And it’s flipped!  See how deliciously golden brown that is!  I even impress myself.

Something I noted to myself here is that fresh were much easier to cook than frozen.  I learned on frozen at the bar on the flat-top grill which I was amazing at and I still did better than I ever did at the bar.  Trust me, buy a grater like this and shred your own. Taste better, easier to cook, and you look like really BA.  You single guys, this will impress the ladies if they aren’t afraid of things like fat and calories.

A little bit cheddar on top.  I say “a little” because I got bored shredding with the tiny holes on the grater that were clean after shredding the potato so the little bit that is there is what I used.

And was it good?  Absolutely.  I could have let it go a little bit longer (or got the patty a bit thinner) but it was pretty stinking good.  It could have easily fed two people but I was hungry and I didn’t really have anything else for supper so I ate the whole thing.

…and I feel a little ashamed now 😦

To the recipe!

Hash Browns
1 Red Potato (shredded)
2-3 Tablespoons Vegetable Oil
2 Tablespoons Butter
Salt and Pepper to taste
Cheddar Cheese (shredded)

Heat oil over medium heat. Put hash browns in. Cook until brown around the edges, then flip and cook roughly the same amount of time. Shred cheese over while cooking on second side. Remove from heat once it’s cooked and eat delicious hash browns.

To good food and good beer,

– Robby