When choosing between two evils I like to try
the one I've never tried before

Dale’s Famous Hash Browns
(Dale is Kats Hubby)

3-4 medium sized potatoes
1 small yellow onion
Vegetable Oil
Salt
Pepper
Other light colored spices
Paper Towels

Wash 3-4 medium-sized potatoes. Peel them and rinse again.
I’m not really sure why I wash the potatoes if I’m going
to peel them anyway, I just do. If you don’t want your
hash browns messed up, follow the directions.

Pull out your cheese grater. This is the old fashioned
square shaped grater that has different size holes on
each side.

Once upon a time we had a food processor, but I think
it was killed by the food dehydrator and eaten by the
bread machine; neither of which we have any longer either.

Anyway, using the side of the grater with the medium
holes, grate the potatoes into shreds on the plate. This
gets a little hairy toward the end of each potato, but a
little skin off your fingertips just adds flavor. Rinse
the grater off.

Now peel the onion. Grate about half the onion on top
of the potato shavings, using the side with the smallest
holes. Do not rinse, do not stir. Just leave this concoction
alone on the plate until oil is ready. It will discolor in
the open air, but who cares – it’s going to get cooked
anyway.

Next, it’s time for the oil. Place your skillet on the
appropriate burner on the stove. Turn on the heat to just
a shade higher than medium. Pour about 3/8s of an inch of
oil in the pan. Let the oil heat a bit.

Before it reaches full temperature, dump the contents of
the plate into the oil and stir it around, flattening it
out into one big pancake. Sprinkle the top with salt and
pepper. Reach in the cupboard above the stove and grab any
other spices that don’t sound gross. I suggest light-colors;
no parsley or oregano or anything like that.

Stir periodically, always flattening back into a pancake.
Let the hash browns cook for awhile. Keep an eye on the
oil level – you will probably have to add a bit more as
the hash browns cook. You could just start with more oil,
but then I cannot guarantee the recipe’s success.

As the hash browns cook, they will stay in the large
pancake shape. Once they do so, stop stirring so the
bottom can brown thoroughly. Cut into sections with the
spatula and flip each section over so the other side can
cook until slightly darker than golden brown.

Place a couple thicknesses of paper towels on the plate.
Pull your finished hash browns from the pan and place on
top the paper towels to drain.

Flip them over on a fresh section of paper towels to drain
the other side. Serve with eggs, omelets, bacon or sausage.
I recommend making these about once every 3-4 years or so,
depending upon how long it takes your fingers to heal…

***Note from Kat... These are AWESOME hashbrowns! I've
tried to make em many times for myself but they never taste
the same!