Hashbrowns

1. Fill a medium sized bowl with cold, salted water.

2. Peel and then grate the potatoes, tossing the grated pieces into the cold water while you continue grating all of the remaining potatoes. (Just get them into the water quickly, they brown quickly from all the starch)

3. Drain the potatoes in a strainer. Then rinse the grated potatoes under cold water a couple more times until water runs pretty clear.

4. In a skillet (9 inch pan is what we use), heat 2 tablespoons of canola oil over medium heat.

5. Drain potatoes, squeezing hard to remove excess liquid and add the potatoes to the pan.

6. Season with your favorite spices.

7. Total cook time will take about 15 minutes. Flip hashbrowns several times, when the bottom hash browns start to brown. (At about the 10 minute mark, we start the eggs, cooking them in another pan as the potatoes finish cooking).

Serves two adults and three small children at my house.