Ingredients
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1
-
1/4
-
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Breakfast Hash Browns,I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast,Basic recipe, easy to substitute ingredients, easy to put together, I did single servings so the flipping was a breeze. Going into my recipe box.,Wonderful! I made it the first time as instructed and thought it needed a little more flavor( my taste). The next time I made this I chopped up yellow onion and mixed it with the potatoes. Then use sea salt, pepper, onion powder and cumin to mix in potatoes. I still put cheese and green onion in the middle and it was great! I didn’t even need the bacon! Got really good reviews from family! Will use!!
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Steps
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1
Done
|
Boil the Potatoes Until Just Barely Tender, Set Aside to Cool So You Can Handle Them. |
|
2
Done
|
Grate the Potatoes. |
|
3
Done
|
Spray a Non Stick Skillet With Veggie Oil and Place Half the Potatoes in It, Sprinkle With Salt& Pepper. |
|
4
Done
|
Top With Cheddar, Green Onions& Bacon. |
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5
Done
|
Add Remaining Potatoes, Pat Down. |
|
6
Done
|
Turn Heat to High and Cook About 5 Minutes, Shaking Pan to Keep the Potato Cake Loose. |
|
7
Done
|
Using a Spatula Lift Edges Carefully to See When the Bottom Is Golden Brown. |
|
8
Done
|
Place a Plate Over the Skillet and Invert the Pan Getting the Potato Cake Out in One Piece, Brown Side Up on the Plate. |
|
9
Done
|
Spray the Skillet With Oil Again and Slide the Potato Cake Back Into the Pan Uncooked Side Down. |
|
10
Done
|
Cook About Another 5 Minutes. |
