Shredded Hash Browns
Serves 2
Ingredients
- 1 medium russet potato, peeled
- 1 tsp Spice Blend*
- 1 tbsp butter for frying
*Spice Blend
- 1 tsp paprika
- 1 tsp dried garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepperĀ
Equipment
- box grater
- nonstick frying pan
How-to
- Place potato in sauce pot, cover with cold water and bring to a boil. Once at a boil, cook about 20 minutes. You want the potato to be cooked, but still slightly firm
- Drain the potato and allow it to cool
- Shred with a box grater
- Combine Spice Blend elements in a small bowl, add 1 tsp of the Spice Blend to the potatoes and toss gently, breaking potatoes apart while tossing so as not to end up with mashed potatoes
- Melt butter in a nonstick pan on high heat, moving the butter around to keep from burning; if pan gets smoky, turn down the heat to medium-high
- Add potatoes to the pan when the butter is melted, but do not over-crowd the pan. Fry in two batches, if needed (depending on the size of your pan). Allow to cook 4-6 minutes, or until golden brown and crispy
- Great with cheddar cheese, sausage, vegetables, or eggs on top