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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I couldn't seem to find my tried and true hashbrown recipe on here, so I thought I would add it. There's a touch of garlic and spice, and the potatoes come up savory and crispy, and the perfect accompaniment to a big breakfast.Comfort food at its best! Ingredients:
3 medium russet potatoes, shredded |
1/2 medium onion, finely chopped |
1/4 cup all-purpose flour |
1/4 teaspoon garlic salt |
1/8 teaspoon cayenne pepper |
1 egg, beaten |
1/4 cup vegetable oil or 1/4 cup canola oil, divided |
2 tablespoons butter, divided |
salt and pepper |
Directions:
1. Rinse shredded potatoes until water is clear; drain and squeeze dry.
2. Place shreds in a bowl; mix in the onion, flour, garlic salt and cayenne pepper.
3. In a separate bowl, beat one egg and stir into potato mixture until evenly distributed.
4. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat, along with 1 tablespoon butter.
5. When oil is sizzling hot, place potatoes in the pan in a 1/2 inch thick layer, patting down with spatula. Cover the whole bottom of the pan, or make separate piles like pancakes.
6. Cook until nicely browned on the bottom, approximately 5 minutes per side.
7. Flip over and brown on the other side, adding the remaining oil and butter.
8. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
9. Remove from pan and drain on paper towels.
10. Season with salt and pepper and serve immediately. I just add pepper because the salt in the garlic salt is enough for me, but to each his own!
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