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Crispy Cheesy Hash Browns

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INGREDIENTS :

3 small russet potatoes, peeled

1/3 cup flour

1 egg

3 tbsp butter, softened

3/4 cup shredded cheddar cheese

1 tsp salt

1/2 tsp pepper oil, for frying

DIRECTIONS

Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes. Drain the potatoes and rise with cold water until cool enough to handle. Grate the potatoes and add the grated potatoes to a medium sized bowl.

Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands.

Heat a few tablespoons of oil in a large skillet over medium high heat. Add the hash browns to the skillet in batches, cooking for 3 minutes on each side. Add more oil as needed. Transfer the cooked hash browns to a paper towel lined plate. Serve hot.

See also  PANKO BREADED MOZZARELLA STICKS
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