I shred raw potatoes with the shredding disc in the Cuisinart and fry them in canola oil. I fixed them at the first meal we ever ate together at John & Jeff's house in 1981. I asked for a large skillet and the only large one they had was their electric skillet so I used that. They don't take that long to make. The crispy outside and the tender inside are so good. If you don't have a no-stickum pan (as Julia child called them in the 60s), spray your skillet with a no stick spray before adding the oil and you will be able to turn the potatoes in one piece, especially if you have one of the wide, almost semi-circular pancake turners. One baking size potato will fill a 10 inch skillet once it's all patted into place. I salt and pepper the top side at the start of frying and then apply the S&P to the cooked side after turning. The crunchiness of the outer crust makes a nice texture contrast when served with broiled or baked fish. They are great with burgers and meatloaf, too.
I fell in love with hash browns at the Waffle House, Dobbs House and Toddle House restaurants of my youth in the Decatur & Avondale areas of Atlanta's suburbs. The original Waffle House in Avondale is now a museum. I loved to sit at the counter in these restaurants so I could watch the Hobart Turtleback perform; it provided the floor show with the meal.
I fell in love with hash browns at the Waffle House, Dobbs House and Toddle House restaurants of my youth in the Decatur & Avondale areas of Atlanta's suburbs. The original Waffle House in Avondale is now a museum. I loved to sit at the counter in these restaurants so I could watch the Hobart Turtleback perform; it provided the floor show with the meal.
