Hashbrowns

My husband Jim makes the best breakfasts so whenever he offers to make mine I jump at the chance. My first request is always hashbrowns, they are the best, and you’re in luck because I asked him to show you how to make them too!

First, add some ghee and light olive oil to your pan on medium-high heat, while that’s heating up peel and shred your potato, if you like the skins you can leave them on but it may change the cooking time since we have never left them on.

Lay them out flat on a plate and with a paper towel press down on them to get any excess water out. If you leave them wet they will come out mushy.

Take a piece of the shredded potato and drop it in the pan, if it sizzles your pan is ready, add the rest of the potato, turn the heat down to medium. Press flat with your spatula.

Let cook for 4 minutes, then flip, cooking time may vary for your stove top. Now we add our seasoning, we use a garlic seasoning but you can use whatever you like. We don’t add the spices before you put the potatoes in the pan because they may burn. When you add them after it flips the spices will soak into the potato.

Cook for an additional 4 minutes or until your desired crunchiness. Line a plate with a paper towel and when done lay the hashbrowns on the paper towel to absorb any excess oils.

Jim always makes me eggs with goat cheese to go with these and of course, I have to top it with the BEST ketchup there is by Primal Kitchen.

Hashbrowns

Recipe by Mary McKinneyCourse: UncategorizedDifficulty: Easy
Servings

1

servings
Calories

300

kcal

Ingredients

  • 1 potato

  • 1 tsp ghee- if vegan use olive or coconut oil

  • 1 tsp light olive oil

  • your choice of spices

Directions

  • First, add some ghee and light olive oil to your pan on medium-high heat, while that’s heating up peel and shred your potato, if you like the skins you can leave them on but it may change the cooking time since we have never left them on.
  • Lay them out flat on a plate and with a paper towel press down on them to get any excess water out. If you leave them wet they will come out mushy.
  • Take a piece of the shredded potato and drop it in the pan, if it sizzles your pan is ready, add the rest of the potato, turn the heat down to medium. Press flat with your spatula.
  • Let cook for 4 minutes, then flip, cooking time may vary for your stove top. Now we add our seasoning, we use a garlic seasoning but you can use whatever you like. We don’t add the spices before you put the potatoes in the pan because they may burn. When you add them after it flips the spices will soak into the potato.
  • Cook for an additional 4 minutes or until your desired crunchiness. Line a plate with a paper towel and when done lay the hashbrowns on the paper towel to absorb any excess oils.
  • Enjoy with eggs, pancakes or waffles.

 

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