Anna's Hasty and Tasty Hash Browns - Homemade
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 hashbrowns
- Serves:
- 6-8
ingredients
- 4 cups potatoes, shredded
- 2 eggs, beaten
- 1 small onion, finely shredded
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- garlic powder (to taste)
- adobo seasoning (optional, to taste)
- 3 tablespoons flour
- 4 tablespoons olive oil (for frying)
- 1 tablespoon melted butter (optional)
directions
- Combine drained, shredded potatoes with onion. Mix well.
- Add seasonings, flour, and butter.
- Add eggs and stir until well combined.
- Heat olive oil in a large frying pan over a medium-high heat.
- Scoop the potatoe mixture, draining any extra liquid, into the frying pan.
- Flatten mounds slightly to the thickness you desire.
- Cook until bottom is brown and sides are crispy.
- Flip patty over and brown on the other side.
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Reviews
-
Delicious and very easy! I've never been very talented with hash browns but these hold together quite nicely, cook through easily, and even reheat well. Served as part of "breakfast for dinner," my kids' favorite meal. Instead of adobo seasoning, I used Penzey's Northwoods blend. Thanks for sharing the recipe! Made for PAC Spring 2009.
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