1 TBSP butter for cooking (you can substitute olive or vegetable oil if desired)
4 to 6 potatoes
1 TBSP Spice by Rachel Sweet ONION SOUP MIX
Tip: Cooking the potatoes can be done the night before so they are cooled down enough to handle!
Preheat oven to 350 degrees F. Wash the potatoes and stab with a knife in a few places to release steam (you only need to go a fingernail's length into the potato!). Place your potatoes in a baking dish or on a cookie sheet and bake for an hour. When the potatoes are done, leave out to cool until you are ready to cook them.
When you are ready to make the hash browns, shred the potatoes using a cheese grater. No need to peel them. Discard clumps of peel though. After all the potatoes have been shredded, add the tablespoon of ONION SOUP MIX to the potatoes and stir. Put the butter or oil in a large pan and heat to medium. Wait until the pan is coated so the potatoes won't stick before adding them. Cook 10 to 20 minutes, depending on how brown you like them. Use a spatula to mix occasionally. Serve piping hot.