The very best home-made hash browns.

This is the first (and only) recipe I've developed from scratch and I'm pretty darned happy with it. It took a lot of potatoes to get here!

My goal was to have crispy, crunchy toasted potatoes on the outside and warm fluffy potatoes on the inside with a little al dente feel of the shredded potatoes still intact.

I tried a several types of potatoes and think that plain old Russets are the best.

Keith's Hour Hash Browns

Ingredients:
* 2 or 3 potatoes
* 1/2 yellow onion
* oil
* 2 or 3 eggs

Equipment needed: Stove. Timer. Big fry pan. Little fry pan. Big pot. Grill.

- Put a big container of water and an empty 12" cast-iron pan both on high on the stove.
- Put the potatoes in the water.
- Add in a little (~1 TB) of oil. Should be hot but not crazy hot.
- Bring the heat down to low on the pan.
- Roughly chop the onion and put in the pan. Stir a little to coat the onions in the oil.
- Go do something productive for 22 minutes, 22 seconds.
- Peel and grate the potatoes (I usually leave much of the skin on) under cold water.
- Move the noice lightly-browned onions into the little fry pan.
- Put half the shredded potatoes in the large fry-pan. Turn heat to high.
- Spread the onions around on top of the potatoes.
- Spread the rest of the potatoes on top. Pat down a little.
- Drizzle a couple of tablespoons of oil over everything.
- Turn the stove off and move the pan into your grill.
- Turn the heat on high for a minute or so then down to medium-low
  (I don't bother pre-heating the grill).
- Go do something productive for 22 minutes, 22 seconds.
- Place your serving plate over the top of the pan, turn both over, then slide your hash browns back into the pan – flipped over, obviously.
- Go do something productive for 22 minutes, 22 seconds.
- At this point your potatoes should be crispy brown on both sides.
- Turn off the heat grill.
- Fry an egg or three.
- Put your eggs and hash browns on a plate, season liberally with salt and pepper, maybe a little sour cream, chopped green onions, sriracha...
- Eat and be happy.

The pan I use is a 12" cast-iron pan. Don't try to cook more than 3 medium-to-large potatoes in a pan this size at once. Over-crowding will make the potatoes all gross and bland in the middle. I'd rather have them over-cooked than under-cooked.

You can also chop up some bacon with the onions and I also like to put in a little fresh Congo Trinidad chili pepper with the grated potatoes if I have them.