Saturday’s breakfast starts on Friday. I throw a dozen or so potatoes into the oven and bake them at 350 for an hour. (Be sure to prick them so they don’t explode!)
After the potatoes have cooled enough to handle, I get out my grater. I pick a medium size and set to work.
I grate right into a bowl. Then I cover it with plastic wrap and set it in the fridge until morning.
On Saturday, I melt a wad of butter in a large skillet. I usually saute a little onion in it. Then I dump in my pregrated potatoes and cook for 6 minutes or so. I flip them over carefully and let brown on the other side.
When they’re done, we toss some grated cheese on top, or maybe some ham. Or both! Yum!
Super fast hashbrowns from real potatoes!
