My favorite breakfast food is hash-browns. I can resist pancakes, waffles and muffins, but I will succumb to the temptation of hashbrowns every single time! I like hash-browns made just about anyway, but when I make them I add lots of onion and garlic and make a savory side dish.
For crispy hash-browns, you need to squeeze the moisture out of the potatoes after grating them.
When I make hashbrowns I do not peel my potatoes before I grate them. You can, but it is not necessary.
Often when I am cooking hash-browns I am also cooking bacon or sausage, so I use some of the bacon grease instead of oil to add even more flavor.
4 cups grated potatoes
1 medium onion, diced
4 cloves garlic minced
1 tablespoon parsley
pepper to taste
After grating the potatoes, squeeze out the excess moisture.
Place 2 tablespoons oil in a frying pan. Add potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy. Flip and cook other side until it is crispy.