how to make hashed brown potatoes

The idea behind crispy tender hashed browns is the same as with French fries; cook them before frying that way the starch in the potato is already cooked and doesn't go all sticky and gloppy on you when you fry them. They can be cooked however its convenient for you, a microwave is perfect. My microwave pretended to be overheated when I cooked this potato, which isn't possible with just one potato for six minutes. It does that sometimes, I'm convinced it just likes all the special attention. It's new, and threats to get a new new one are to no avail.

Half an onion is a nice addition

Roughly chopped for that rustic look and in accordance with how the potato is going to end up.

Garlic powder can be added at any time, even when it's totally finished. I avoided fresh garlic because I didn't want it to burn in the pan before everything finishes, which it has a tendency to do.

Some kind of herb, any kind of herb, just something. My fave ↓.

Tear it up, still being rustic. Some say cutting basil makes it turn black but that hasn't been my experience.

Butter and olive oil heating in a pan because that's what I like. You can use any oil you like, they all work.

In potato frying language, this is called the dehydration stage.

Lovely, innit? Homemade bread with oatmeal (tastes better untoasted) Every now and then I like my eggs the way my dad liked his because I'm a big fat copy cat and because I like to see if I can do it without breaking them.