Like, old-fashioned horsing around, where someone has a handful of mud in their hands, you're standing one minute, then next you're on the ground being tackled by the sister with mud and mud is everywhere and I mean everywhere...yeah, that kind of real fun!
Dinner wasn't for several more hours, and after being physically active all afternoon we were both pretty hungry. We used hunger as a motivator and this is what we created together.
"These hash-frys are SO good!!! I ate them all before Dad could even see them cause I wasn't about to share!" ~Missy's crazy sister's take on our recipe.
I happen to agree with her. ;)
First things first. You have to cut up your potatoes. If you don't have a fancy schmancy french fry potato slicer, this method seems to work well.
Depending on how much oil you use you might want to drain the finished potatoes on a paper towel before serving. I know we did; we love our fats! ;)
Hash-Frys with Ranch Dressing
1 1/2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
Slice potatoes into french fry shapes. Place them in a bowl and add enough olive oil to coat each slice. Sprinkle the potatoes with spices; toss to coat.
In a cast iron skillet melt a spoonful of expeller pressed coconut oil. Pour the potatoes into the hot oil. Cover and cook on low, stirring occasionally. Once the potatoes are tender, cook uncovered until crisp.
Drain on a paper towel if needed before transferring to plate. Drizzle with homemade ranch dressing and garnish with fresh chives, if desired. Enjoy!