Diced and Fried Russet Potatoes

These are perfectly browned and
nice and creamy on the inside.
A simple yet really good recipe
for making hash browned potatoes.
I served these with a can of Bush's
grillin' black beans on top.
A good hot summer night meal.

Ingredients:
4 cups russet potatoes, 1/2" dice
1 cup canolla oil for frying
salt to taste

Directions:
After peeling and dicing potatoes,
place them in a bowl of cold water,
change water three times toremove starch.
Remove potatoes to drain on paper towels.
Let air dry ten minutes or so.
Heat oil in a large saute pan,
when hot add potatoes and saute, stirring
every minute until lightly browned.
Remove to serving bowl and add
salt to taste, serve warm
with ketchup or gravy on the side.