Gary’s been experimenting with homemade hash browns, and I think we’ve come up with a version that we like (crispy!). The secret is in not disturbing the potatoes as they cook, which is hard for Gary because he likes to do stuff with food as it’s cooking – like stirring and flipping and rotating.

1. In a large skillet, heat 1 Tbsp Earth Balance Buttery Spread over medium-high heat.

2. Meanwhile, combine in a bowl:

3-4 medium red potatoes, peeled and grated

½ green pepper, diced

3-4 green onions, chopped

Salt and pepper to taste

3. Place potato mixture in an even layer in the skillet, pressing firmly with a metal spatula. Pat with double paper towels to remove some of the moisture (potatoes get juicy when grated).

4. Here’s the hard part: Let potatoes cook until crispy golden on the bottom – about 7-8 minutes or longer. Do not stir; do not flip. You’re only allowed to use the spatula to peek at the progress of the crispiness.

5. Here’s the tricky part: When the desired golden brown has been reached, you have to flip the hash browns over. We use a pizza pan. Place the bottom of a pizza pan on top of the large skillet and carefully invert. Hopefully your hash browns are now on the pizza pan and your skillet is empty.

6. Melt 1 Tbsp Buttery Spread in the skillet and then carefully slide the hash browns off the pizza pan back into the skillet.

7. Repeat step #4: Let cook until crispy golden on the bottom – another 6-7 minutes. You’ve already been warned: do not stir; do not flip.

8. Here’s the fun part: Serve warm with any variety of your other favorite breakfast foods. Makes enough for 4 people with hearty appetites.