Hashbrowns

I know. You come here for fine dining recipes.  Well this article is a little off the beaten path, isn’t it?

Traditionally, we’ve always bought our hashbrowns from the supermarket in the frozen food department. We live out in the semi-boondocks now and it is a 50 mile round trip to the grocery store. This has caused me to experiment with dehydrated, freeze-dried, and bulk foods.  On one of those excursions I encountered these Golden Grill dehydrated hashbrown potatoes and decided to try them.  I found them to be just as tasty as the frozen hasbrowns we had been buying in the supermarket.

About 1 cup makes a single-serving.
Rehydrate with a cup of hot water (140F-160F).
Rehydrate for 12 mintes.
Drain
Use some paper towels to squeeze additional moisture out
Add 2 tablespoons of butter to a skillet on medium heat.
When the butter has melted add the hashbrowns.
Use a spatula to tamp them down
Let cook undisturbed for 8-10 minutes per side.