KITCHEN QUEERS RECIPE CARD
KQ CLASSIC STYLE BUTTERY HASH BROWNS
2 large Yukon Gold potatoes
2-3 tablespoons butter
1/2 teaspoon black pepper
Utensils and Supplies
large non-stick skillet
plastic cutting board
large round spatula
Rinse and peel the potatoes. Grate the potatoes using the large holes on a box grater. Place the grated potatoes
in a mesh colander over a plate. Press out as much moisture from the potatoes as you can, allowing potatoes to
drain well. Place a large skillet over medium heat and melt several pats of butter. Add grated potatoes to skillet.
Top potatoes with pats of butter. Season with a dash of salt and black pepper. Cook the potatoes over medium-low
heat. Use a large spatula to make sure the potatoes do not stick to the skillet. When the first side is golden brown
it's time to flip the hash brown over. Turn off the heat. Place a large dinner plate over the pan. Use pot holders
and turn the pan and plate upside down. The hash browns will come right out of the pan onto the plate. Place
the skillet back on the stove over medium-low heat. Melt a pat or two of butter in pan. Slide the hash browns off
the plate into the skillet. Continue to cook the hash browns until the second side is golden brown like the first side.
Potatoes are best served immediately while warm and are excellent topped with sour cream.