Best-Ever Hash Browns

That's what they're called - Best-Ever Hash Browns. And they were good. This was just a quick variation to my regular country style hash browns. That's what I have always called them anyway - the kind that are cubed baked potato pieces rather than shredded.

Actual Recipe:
Family Dinner Cookbook (by Debbie G. Harman)

4-6 leftover baked potatoes
3-4 Tbsp butter
Salt & Pepper

Peel skins from potatoes. Chop or grate potatoes into a large bowl. Melt butter in skillet or on griddle. Saute potatoes in butter until they become golden and crispy. Sprinkle with salt and pepper. If desired, you can leave the skins on the potatoes for this recipe. Combine bacon bits with hash browns for country-fried hash browns.

My Version:

5 leftover baked potatoes
2 Tbsp canola oil
forgot the salt and pepper
sprinkled bacon bits on them just to try it out but didn't measure the amount

What I learned:

I needed to use a little bit more oil than I had used in the past and to keep it on a high heat the entire time. I always used to use a low heat thinking they needed the time to cook through but then they would be falling apart and it took longer. Couldn't figure it out. This time it worked out better. My stove goes from a 1 to 10 and I cooked these on a 7 the entire time. Worked great.

Opinion:

We all liked it. The bacon bits did add a little bit of flavor to the hash browns and the boys didn't seem to notice the change at all. I will probably do this again because I have bacon bits that someone gave us that never get used :-).

I rarely cook with butter, so this was an easy exchange from butter to a healthy oil.

Sorry, no pictures this time.