Perfect Homemade Hash Browns

   
    We usually don't do anything too special for breakfast here, just oatmeal or shredded wheat, however, we just got home from a trip to see the in-laws and realized we had no breakfast food!  Fortunately, we had been meaning to try making homemade hash browns for a while, and these turned out incredible!  We both agreed that it would become a common weekend breakfast in our home.

Homemade Hash Browns

6-8 Potatoes cut in half
3 Tablespoons olive oil
Paprika (or smoked paprika for a kick!)
Garlic powder
Onion powder
Salt
Pepper


    Grate potatoes in food processor with shredding attachment (you can grate them by hand with a cheese grater although it is a bit harder).  Let shredded potatoes soak in water for 10-20 minutes.  Drain water and rinse potatoes under the sink for another minute or two (the soaking and rinsing is to remove unhealthy starch that also causes the potatoes to get clumpy).
   
 


 After rinsing, take a towel (or several paper towels) and wring out the potatoes in the towel.  The key is to get as much water out of them as possible (the more dry they are, the crispier they are)
   

    Heat oil in fry pan or on griddle over medium-high heat (350 degrees on the griddle).  Add potatoes and stir them, spreading the oil over all the potatoes evenly.  Mix in the spices to taste and let cook while slowly stirring occasionally for 5-7 minutes until potatoes soften.  Arrange potatoes into a single uniform layer, cook for 3-5 minutes until golden brown on the bottom, then flip and cook on the other side for 3-5 minutes.  You will have perfect hash browns with hefty portions for two or decent portions for four.  Yum!