Until yesterday, my hash browns had left their crunch stuck to the pan.

Now. The new pan browns the hash!

--Hash browns recipe--

One large potato or two medium ones

One small onion

One garlic clove (to taste)

1/4 stick of butter

Start out with your potato, cleaned and peeled. I just cube them with the peel on so peeling is optional.

Heat your ceramic pan to medium and coat the surface with some butter.

Add cubed potato. Mix, stir or toss every three to six minutes at first. More constant movement will be necessary toward the end as they get crunchy on the edges. Salt and pepper to taste.

Slice the onions to size

and mince the garlic.

Right around the time you are finishing with the other preparation, you should add the rest of the butter. We had coated the pan to get the potatoes started. Now add more butter to make sure the flat surfaces brown. This will take time.

When the look like this, add the onion.

The onion needs about three to five minutes to get soft. Onions also reduce the melted butter in the pan as they caramelize.

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When the hash browns look done, add the minced garlic and mix continually for about a minute. Garlic burns easily and if overdone, it can ruin the taste of your hash browns.

You have to keep them moving toward the end, setting them on the burner for 20-30 seconds, then another toss. Repeat.

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Serve with steak, eggs, great with corned beef added. Enjoy!

Thanks to my kids for such a practical gift and to all of you who support my blog.

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