When life gives you lumps. Make hash browns. Well, as most of you know, Paul and I are full-time RVers. I am Liz. I am Paul. And we have had some challenges lately on the road. And we say the lead. Yeah, so we'll put some links down below if you don't know. But we started feeling down. And people, you all noticed that we were starting to feel down. And we realized we need to do something that makes us happy. And hash browns can't help but make you happy, right? It's my happy place. It's one of my happy places to go when I'm feeling a little depressed about life. So yeah, yeah. And it's such a simple recipe. It doesn't take a lot of time. But there are some tricks, if you will. So we will show you exactly when Paul makes them they're wonderful. Thank you. So of course you start with a good russet potato. Of course, peel it. Where we're at right now, we're right on the Washington Idaho border. So it just seems like the right thing to do to be making hash browns. Ha ha ha. We can see Idaho from our windows, yes. And the potatoes are good here. Yes, they are. Hopefully you're not going to show them the whole peeling process. No, but someone's going to talk about your shirt. So why don't you just go ahead and tell people that it is your shirt. You didn't just pay for it. You earned your shirt, right? Yeah, this was, I've done, I did a few marathons. My last one I went out with was Boston. I did Iran Boston. Most races you can sign up and I'll give you a t-shirt. Whether you show up for the race or not. Long Beach, you see it says finisher. You only get this shirt when you finish. OK, so after your peeling, you rinse it. Yes, you get the potato rinsed. And then you get rid of the peels. OK, so let's use the big side of the grater. I'm told that you can buy them in a box and they're kind of dehydrated. And you soak them, you put them in water and you make them. I haven't tried those. For those of you who have, let me know what you think. Here's one of the things you really must do if you want crispy half pounds. And this is where if you are in our beer, it would be helpful if you had sewer hookups so you can just drain your tanks because it does use a lot of water. It's a lot of rinsing, but rinsing is the secret, right? Yes, rinsing is one of the secrets. The other is drying and you'll see that in a minute. So you're going to rinse these things. I find three, sometimes four water baths before they're clean. You can see the water is still a little milky. And I think there's something else to think about. If you're thinking about full-time RV living, just think about what things you enjoy cooking and absolutely bring whatever you need with you on the road because it is, it's a lifestyle and you don't want to give up doing things that you love. Right. I mean, that's a quick pass to giving up the life, because you have to make all these sacrifices. That's why I actually went up from a camper van to a fifth wheel because I missed baking and cooking. And I didn't have the counter space. I didn't have the space to carry like my mixer with me. OK, I'm going to do these. This is the third time. I'm going to do them one more time because I just didn't like the look of that water. Can you over rinse them? I don't think so. And how long have you been cooking hash browns, Mr. Paul? Oh, not that long, really. About four or five years, maybe. Well, if you know how Paul and I met, we were campground neighbors for a couple of weeks. We both had been on the road solo. And you actually made hash browns one day. I do. You remember that? And we were just hanging out as friends. I actually took the hash browns and ate them by myself in my camper, do you remember? I was like, this man can cook. They were so good. So maybe another reason to make hash browns is to increase your love life. Well, it didn't work for me that day. No, it didn't. But it took about five months to lay for us. OK, so you've got them rinsed. And now you're going to dry them. And you're not going to hurt the potatoes. So they don't mash that easily. You have to cook them. You have to boil them to mash them. So don't worry about being gentle. You're what you're worried about or what you're concerned with is getting the water out of them. You really want them as super dry, right? As dry as you can get them. I mean, I don't get obsessive about it, but get them dry. All right, so they are pretty much ready. They are about ready to be put in a pan. I prefer cast iron. It's well seasoned as you can perhaps see here. You're also going to need some clarified butter, also known as ghee. You can make it yourself. I've done it that way. All these has the best price I've found. I think this thing is for this 13-ounce bottle is like $7 or something like that. If you go to the supermarket, I've seen it first. High as $15 for a bottle this size. You're going to use medium high heat. So there's your flame set. There's a flame setting that I use. Like I said, medium high heat and don't scrimp on the ghee. After it's melted, I give it maybe a minute before I drop them in just to make sure it's good and hot. All right, I think we're good. I think we're ready. Here's the sizzle. I'd say this is more like enough for four or five people. This was a very big potato. This is going to make it a little hard to turn. When we get to the turning stage, this is going to be a bit of a pain. I'm going to add a little bit of salt. I'm going to add a little bit of salt. I'm going to add a little bit of salt. I'm going to add a little bit of salt. The next stage, this is going to be a bit of a pain to get turned flipped over in one piece. And what I do to help that is separate them now. Before I put the lid on them. So if you're light eater, this will serve six. If you're a robust Sunday breakfast type of guy or gal, this will serve two. Yeah, we usually can eat this serving with a couple of eggs to go with it. Alright, you don't pack them down, you just kind of, you saw what I did there. And then you set the timer for, I'm going to give them six minutes this morning. One thing you don't want to do when you put that cover on is don't touch it until the timer goes off. I know that's tempting, it's tempting to look, but don't because the potatoes are cooking. They're cooking with the steam that's being trapped by the lid. So that's a big part of it. Just put the lid on it and do something for five or six minutes. So you can see the steam I was referring to that's going on in there. You're steaming the taters as they're, as they're browning. Alright, let's see what we got. This can be the tricky part. Yeah, I'm hoping this isn't burned. Look at that. This is the magic. Oh my goodness. Oh, that one didn't, well, they just shifted a little. You cook them for another three minutes uncovered and you're ready to eat. That is just perfect. That's ready for the state fair. Two years of French and all I can say is bon appétit. Well, I just want to say that sometimes in life you have to hit reset. You know, and if you've had a lot of challenges, do what makes you happy. Choose something fun, whether it's gardening or taking a walk or a bubble bath or make it hash browns. There you go. So let's dig in. See how these things turn down. Oh my gosh. Life is good. Two thumbs up. If I don't say so myself.