"Hashbrowns are breakfast's best friend."
2 Russet Potatoes
¼ lb of butter, clarified
Simply shred the potatoes (keep skin on for more flavor!) into ice cold water. Once water is cloudy and white, strain out and repeat step until water remains clear.
Make sure to squeeze any remaining water from the potatoes.
For clarified butter, place in a heavy bottom pan on low-medium heat. When you see the white foamy bubbles rise and then fall, remove from heat. All milk solids will sink to the bottom and you’ll be left with beautiful, clear butter!
Heat a pan with 2 tbsp of clarified butter over medium heat. Sprinkle shredded potatoes into pan.
Leave be for 5-8 minutes, or until potatoes are golden brown. Stir & continue cooking until you’re happy with the level of crunch. Serve hashbrowns with eggs and bacon! Voila!