Time for something new... Lexi's cooking show! This is so si..

Time for something new... Lexi's cooking show! This is so silly 😂 Lemme just show you why I'd make a damn good housewife
Ok, ok... today I'll make hashbrowns. This recipe is special because you can get super crispy pan fried hashbrowns at home! Also, it's entirely original. I've been making these for years and slowly improving upon my technique. I personally prefer to cook bacon in the pan, then use the bacon grease to fry the hashies, but you can use canola oil if you'd prefer.
(Did you know bacon grease is actually healthier than processed oils? It's much more natural, plus it tastes better anyway!)
Here we go:
Ingredients:
Russet potato(s), cut into cubes
Canola oil (drizzle)
1/3 cup water
2tbsp white vinegar (just eyeball it lol)
Seasoning of choice (I use seasoning salt, garlic powder, MSG, pepper)
Coarse grain salt (optional)
Green onions (optional)

Carefully cut a potato into disks, about 1.5cm thick (depending how big you want your cubes to be). Cut the disks into cubes. Place them in a glass bowl or jar and season to your preference. Remember, you can always season them more later!
Drizzle with canola oil, vinegar and add water. Place a plate on top (or anything that works as a lid, as long as its not plastic). Hold the plate steady and shake it to spread the seasoning around.
Microwave with the plate on top for 6-7 minutes. Heat up a pan just below medium heat. Place bacon in the pan while it's still heating up in order to render the fat more effectively. You can let the hashbrowns sit in the microwave if the bacon isn't done yet. Just be very careful taking it out as it will be really hot, especially if it's still steaming.
When you pour the hashbrowns into your pan, be ready with a lid as it will sizzle aggressively and might get grease on your clothes or make the stovetop really greasy. After about a minute, it won't be spitting quite as aggressively and you can take it off. Stir it around to evenly coat the hashbrowns in the starchy liquid. Patiently wait as the mixture thickens into a crispy coating. You'll know it's time to flip when you see it solidify a bit in the bottom of the pan.
If you keep it low and slow and flip them carefully, it'll get evenly crispy and delicious in about 15 minutes. When it's getting crispier, use a fork to remove one from the pan and taste it (just be careful you don't burn your tongue!) Season if necessary. Remove from pan and place on a plate lined with paper towel, or you could even use a strainer. Place on plate and finish with coarse grain salt and green onions. Voila!
If you try this recipe, let me know! I'd love to hear how it went. Enjoy!~ 💜