Sunday Morning Hash Browns Potatoes - Homemade |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking up a skillet of hash browns is a Sunday morning treat. If you have difficulty flipping the entire “cake” of potatoes, cut it into wedges and flip a portion at a time. Although you can start with raw potatoes, I think they taste better if cooked ahead of time. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook. Ingredients:
1 1/2 lbs russet potatoes (or grated, about 3 cups) or 1 1/2 lbs other baking potatoes, cooked, peeled and finely diced (or grated, about 3 cups) |
3 tablespoons grated onions |
3/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
Directions:
1. In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
2. Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
3. Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
4. Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.
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