4 each 80 count Idaho Potatoes (skin on)
1/2 each block (2 ounces) Challenge Butter (salted or unsalted)
Salt and Pepper to Taste
POTATO COOKING INSTRUCTIONS
Wash hands with medium hot water and soap. Start boiling water in a large pot. Enough water to cover the top of the potatoes by 2 inches. Once the water is boiling place the potatoes in the boiling water one at a time. For safety make sure there is no gap between the surface of the boiling water and the bottom tip of the potato when you drop it. This method will help in preventing any splash of scolding boiling water. Boiling Potatoes 101 keep in mind the principles of water displacement for every potato you put in the boiling water the water will rise. Make sure your kettle or pot is large enough to handle 4 potatoes. Remember safety first. Cook potatoes on medium high heat for 45 minutes. Use a lid periodically to maintain a rolling boil of the water. Once potatoes are cooked turn off heat and let stand for 15 minutes. Then strain water out by pouring boiled potatoes through a large calendar in your sink. Again try to avoid splashing by pouring the kettle as close to the calendar as you can. Allow cooked potatoes to cool 30 minutes at room temperature then refrigerate. For best results allow potatoes to cool in refrigerator over night.
Wash your hands with medium hot water and soap. Once the 4 each cooked 80 count Idaho Potatoes have cooled use a small knife to peel the skin off the spuds. The peels should be approximately 1/8 inch deep and long strips. Peel potato completely if you encounter any dark spots on the spud peel those as well. With the peeled potato in your hand prepare to shred using a standard cheese grader. Shred on the large coarse shred area of the cheese grader if there are multiple options. Your hand should be opposite of the side you want to start shredding. Please keep in mind the cheese grader is a sharp instrument and can easily cut your skin if you're not careful. Safety first always. Start shredding slowly making long shreds if possible. You should be able to shred down to the last 1/8 of the cooked spud. You can keep and cook the little piece in your hand or toss it. In a preheated skillet on medium high heat place 1/2 tablespoon Challenge Butter for each hash brown you want to make. Let the butter melt in the skillet but not brown then add approximately half a hand full of shredded potatoes in the hot melted butter. With a spatula shape the edges of your shredded potato pile into a circle or oval even a square if you prefer. Then with the bottom of the spatula press down on the potatoes to flatten this will strengthen the molded hash brown shape to hold when you turn it over. It takes about 8 to 10 minutes of the hash brown cooking on one side before you can flip it. When ready to turn the edges of the hash brown will be deep brown in color. Place the spatula completely under the hash brown and turn over on the uncooked side. This should reveal a golden brown finish on the cooked side. Continue cooking for another 6 to 8 minutes or until desired wellness is achieved.