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Quick & Easy Hash Browns 2

Source of Recipe

provida.com


List of Ingredients

1 Small Potato (Yukon Golds are particularly tasty)


Recipe

Grate the potato coarsely with a cheese grater. Shape the potato pieces into a loose pile on a plate and microwave them for about a a minute and half on high.

Heat a non-stick skillet on the stove. When the pan is hot, throw the microwaved potatoes in. Brown them on both sides. Season with garlic powder, Mrs. Dash or cayenne pepper.

Stuffed egg white: I took a cup of shredded potatoes, covered them in hot tap water, microwaved them for 2 minutes and then drained them well and patted them dry with a paper towel.

While they were cooking I beat up two egg whites until they were frothy and added a tsp of dried onion, some garlic powder and dill.

Put the skillet on the stove and heated it at high until water danced on the surface, then turned down the heat to medium. I stirred the egg mix into the potatoes, making sure they were all covered and poured it into the pan. When the bottom side was a nice golden brown, I flipped it over and browned the other side.