One item I love having for breakfast when I can is Hash Brown Potatoes. It is very popular with most of the people I know.
The problem with the way many cooks are used to making Hash Browns is they often become a gray gooey mess because of the starches and liquid in the potatoes. There is a method to making crispy flavorful Hash Browns every time. The secret is after you shred the potatoes to rinse them thoroughly with fresh cool water, allow them to drain completely in a colander, then add in other ingredients to serve as binders for the Hash Brown patties.
Here is my recipe for seasoned Parmesan Hash Brown Potatoes that I think you will like.
PARMESAN HASH BROWN POTATOES
3 Potatoes, Russet medium
2 T Flour
½ c Parmesan cheese
1/8 t Cayenne (Red) pepper
¼ t Paprika
¼ t Salt, Kosher
¼ t Pepper, freshly ground
1 clove Garlic, minced
½ c Oil (for frying)
Peel and grate the raw potatoes. Rinse grated potatoes and place in colander to drain.
Mix flour Parmesan cheese and seasonings together and combine with drained shredded potatoes.
Add oil to pan and heat on medium until a shred of potato placed in the hot oil begins to sizzle.
Form seasoned grated potatoes into patties and place in pan with hot oil. Cook five minutes per side, or until golden brown.
After cooking, place patties on plate to drain and sprinkle with salt if preferred.