I was on my way to the store to get breakfast things for the boys so I asked Beth if she wanted anything. She thought for a moment and said “Hash browns?” I told her that sounded yummy and I’d get some shredded potatoes along with the eggs, butter and milk for the small humans.
Of course I forgot the shredded potatoes.
When she reminded me of this, I was stunned and shamed. She protested when I told her I’d go back to the store and insisted that I wasn’t to do that.
Once the kids were fed, I peeled three small potatoes, shredded them using the low-mileage Cuisinart, chopped up a fresh jalapeno, and threw it all on the griddle. They came out just fine. 🙂 Beth added some gravy, which I think should become a tradition everywhere.
So all this discussion has two goals: One: to show that when it comes to breakfasts, I keep my promises and Two: to ask the assembled masses how the hell do you get hash browns to crisp up like the do at the Waffle House? I can’t get ’em to crisp up no matter whose potatoes I use! The griddle’s nice and hot. I can’t figger it.
Anyone with any knowledge of how to do this, please discuss.