golden hash potatoes
These potatoes came about one day in high school. I used to play soccer, and one night after practice I went to stay with another girl who played soccer with me.
Her parents were working late and we were starving.
So she decided she was going to cook us some potatoes because that's all we could find. She peeled the potatoes and heated up some butter in a pan. She just shredded them with a peeler and we cooked them down. I loved them!
So I went home and told my parents I learned how to cook a potato. <insert belly laugh> I told them what she did and we tried it.
Well, my dad and I ended up with something different, but it became our favorite way to do potatoes growing up. My dad thought he was quite fancy when he cooked them.
Anyway, these are a spin off of those potatoes we came up with that day. They are simple, and they are tasty. The outsides are crisp, almost like a french fry, and the middles are soft.
Ingredients: (serves 4)
- 2 large russet potatoes
- 4 tbsp butter
- 2 tbsp Oil
- Melt 2 tbsp butter along with oil in skillet- I like to use non-stick for this. I know the controversy in using non-stick, so use the best option for you.
- Cube up potatoes into 1/2 to 1 inch squares
- Add oil and 2 tbsp butter to pan
- Add potatoes to hot pan
- Cook down on medium heat
- It is important to watch your heat. You don't want it too hot where the potatoes just stick.
- Keep it moving in the pan and constantly turn. These are snobby potatoes! You want them to cook in the middle without being burnt on the outside.
- When they show they are cooking correctly, add the other 2 tbsp butter and continue to cook.
- When done, remove from pan with slotted spoon.
- Add salt and pepper to taste, sprinkle parsley if desired