Wednesday, September 01, 2010
extremely successful hashbrowns
Made with a small handful of cubed Abraham prosciutto and leftover Yukon Golds that were originally baked, then peeled, then mashed a little bit of butter. Hashbrowns were cooked for that interminable amount of potato time in non-stick pan--maybe an hour or more, as crusts formed and were turned under. Yum!