Recipe: Appetizing Hash Browns my way

Hash Browns my way. The best time to season your potatoes is after par boiling but before frying. Salt and pepper are the obvious seasoning The tried and true breakfast of eggs, bacon, hashbrowns, pancakes or waffles is enough to get my mouth watering! Awesomely easy and super healthy hash brown potato!

Hash browns, my way! - The Breakfast Nook. Serve hash browns with all the fixings on the side. Hash browns are fried and there's just no way around that, aside from not eating them. You can have Hash Browns my way using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Hash Browns my way

1. It's 1 of medium/large potato per person, I used 2 good sized ones here.
2. You need to taste of Salt and pepper.
3. You need 1/2 tsp of each garlic.
4. You need of and onion powders.
5. Prepare 1 tbsp of dried minced onion.
6. You need 1/2 cup of Colby jack cheese.
7. Prepare of Cooking spray.
8. Prepare 2 tbsp of fat of choice, olive, vegetable, butter, margarine, bacon fat, etc.

If you don't use enough oil the potatoes will be dry and tend to go from white to burnt. Use enough oil and you'll get crispy yet moist potatoes with a beautiful spectrum of golden brown color. Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish.

Hash Browns my way instructions

1. Shred washed potatoes, unpeeled, into a bowl of water. Let sit for a bit..
2. Drain potatoes well, wringing them out. Dump them back into the empty bowl..
3. Season with the salt, pepper, onion and garlic, minced onion and cheese. Combine..
4. I use either a nonstick skillet OR a cast iron skillet. On medium/high heat, Spray and melt fat evenly in skillet and dump potato mixture in. Spread them out and pull the edges into a circle with the spatula and press them. Let them cook for a good 5 minutes, adjusting the heat as needed, with a lid on..
5. I use my spatula to cut the hash browns in fourths and flip them, reforming my circle, then let them brown again with the lid. I do this about 4 times. I let the middle spill out to brown each time. When I think they’re nearly done I remove the lid and crisp..
6. When they look golden brown and delicious and it’s all come together, slide it out onto a plate and have at it🙃.

When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. My preferred way is shredded hash browns in air fryer…fresh and delicious, they taste a little more rustic and genuine. The taste is different too so if you have never made your own air fryer hash browns, keep reading, I show you a simple method to make your own. But hash browns can easily go wrong. Too often they're mushy, pale, and lack that crispy goodness.