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Hash Browns

Source of Recipe

6WBMO recipe cards


List of Ingredients

2 large russet potatoes
fresh ground black pepper


Recipe

Peel and quarter potatoes. Boil in a stock pot for 20 minutes or until soft but not mushy. Drain and cool. Grate potatoes into coarse strips with grater or "grating" blade of a food processor. Form potato mixture into 2 or 3 pancake shaped patties. Place in nonstick skillet preheated over medium high heat. Flatten potatoes into thin pancake shape. Flip once, when once side browns.

Variations:
Try mixing in 4 chopped green onins and 1/2 tsp garlic powder before cooking for "crunchy browns".

Mexicali Browns: mix in 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1 tbl. chili powder. Top with homemade salsa. Great with Spanish Omelet or smothered with Turkey Chili.

Sweet Browns: Turn your browns into a treat at one of your snacks. Add 1/2 cup grated sweet onion and top with unsweetened applesauce.