Hash Browns

We are a family of bacon-aholics, but I think bacon may have some competition now. At the very least we will have to make room on the weekend breakfast plate. I've always loved the idea of hash browns, but they're rarely as good as their promise. These will live up to your expectations. 

The only extra step is peeling and grating potatoes. Not hard. The secret ingredient? Cream!!

A couple things worth noting- potatoes begin to oxidize almost immediately. Don't worry if they turn a little pink or brown. It won't affect the end result. Also, I did try this with whole milk, and it was ok too, but at least try it with the cream first. After the first time I made this I have had trouble waiting for the potatoes to brown, but the result is better if you can wait it out and let everything crisp up on the outside. 

I found this recipe in Jennifer Reese's Make the Bread, Buy the Butter. 

Ingredients:
about 3 large potatoes, peeled and grated on a box grater or in a processor
3 tablespoons of butter
salt and pepper
1/3 cup cream 

Directions:
Heat up a big skillet or frying pan and melt the butter in it. When the butter has melted, make sure the bottom of the pan is coated with the butter and spread the potatoes in one layer. Let it sit for about 10 minutes until the bottom is beautifully browned. It takes time, so WAIT! Sprinkle it with salt and pepper and pour the cream over it. Flip it over and let the other side brown. It will probably break up into pieces, but just make sure it all gets flipped. We ate ours with eggs and ketchup.