This recipe evolved from many attempts, and failures, at making hash browns over the years.

My usual method for breakfast potatoes was home fries because that is so simple, so I finally set out to try making hash browns instead.

A lot of people just do a simple shredded potatoes fried in oil with some salt and pepper.

This is the easiest way, but it is not as good of an outcome as when you put a few more ingredients into the mix.

I’ve got two different cooking choices for this recipe.

Frying will give you a delicious, quick and more traditional hash brown patty, but baking will give you almost the same taste, just a good bit healthier.

The best tip when making hash browns, no matter what method you use, is to soak the potatoes after you shred them and then drain as much of the liquid as you possibly can.

One way to get this done is to drain them in a colander and then squeeze them out in a clean kitchen towel.

Getting as much water out as possible will make the patties stick together better and give you less splatter when you drop them in the oil to fry.

Start by cleaning and skinning a few potatoes. Each large potato will give you almost a cup of shredded potato, so for this recipe, 2 or 3 potatoes should do.

The easy way is in the food processor, but you can use a hand shredder if you’re feeling ambitious.

Soak the shreds in water and put in the fridge for at least an hour.

Drain and squeeze out the water after they’ve soaked for a while.

You can skip the soaking if you want to, but the results will be better if you soak. Still get as much of the moisture out as possible before moving on.

Mix the cheese into the potato shreds, setting a little aside if you’re doing the baked method.

Mix the eggs in a separate bowl with the salt, pepper, garlic and hot sauce.

Pour the egg mix over the potatoes and stir throughout.

If you want to bake them, spray a muffin pan and preheat the oven to 400.

Scoop the mixture into the cups, filling each to the top. This is enough for about 6 cups, just double the amounts if you’re serving a bunch of people or if your family is Irish.

Top with some shredded cheese and bake for about 35 minutes or until the tops are brown.

For the less healthy method, pour about a quarter of an inch of oil in a heavy-bottom pan and place large spoonfuls of the potatoes into the oil once it’s hot.

Turn them over when the bottoms get browned.

Set them on paper towels to drain a bit.

Ingredients

About 2 cups of shredded potatoes

¾ cup shredded cheese

1 egg or egg substitute equivalent

1 clove garlic, minced

1 tbsp of hot sauce

Salt and pepper to taste

Oil for frying or non-stick cooking spray