Hash Browns My Way

I make this, usually on weekend mornings. I go through frozen hash browns too fast so I just shred my own potatoes, anything I have in the potato bin.

#mysterybox1This recipe is made with very few ingredients found in our kitchen.Any body can do it.very tasty, yummy snack favourite of kids,young and old.

Love �� hash browns so my friend gave me the recipe and helped me with the pictures.

simple and healthy homemade recipe of a loved fast food breakfast.

#deepfried#goldenapron

good stuff yum.

#heirloomIt is simple, everyone loves potatoes (or I do) and this is another way I love to cook and eat my potatoes and they are delicious and easy to make as well.

I have changed the hand clap game in toCheese potato chip chip chipSauce potato chip chip chipNo words Mmmmmm#Ramadanspecial

Eggs and potatoes are loved in our house. We can happily eat this for dinner. Once everything is shredded, it becomes a quick meal. You can easily add favorites to enhance this dish. Sour cream and chives on top. My serrano tomatillo salsa on the side, a hot kick to it is great! So I hope you enjoy for breakfast, brunch or dinner!

Found this in a family cookbook, tweaked with the jalapeño peppers and French's fried onions.

I make this when I become tired of French fries.It's a new and tasty discovery when it's shaped differently.This recipe uses the starch from the potatoes. It won't stick if soaked in water.After some time, it'll become slightly pink (because of the remaining starch). The pink disappears when fried.P.S.: Use more oil for a crunchy finish. Add some as you fry. For 10 servings (5 cm [2.0 in] in diameter). Recipe by Shinamoro-rus

My mom makes this dish every Christmas morning and everybody loves it. It is simple yet tasty!

I made a healthy and filling dish with a piece of breast meat!It may be difficult to fry if you coat the potatoes with a lot of katakuriko potato starch flour. Adjust the amount depending on the size of the potatoes you use.You can brown the chicken beautifully if you fry them pressing down with a spatula.The breast meat hardens if you over cook it. Adjust the cooking time depending on the thickness of the meat. It's good with ketchup and mayonnaise. Recipe by Jina shufu

A nice change from traditional buns. It's good for the gluten free folks, but satisfying for the particular!

I've always wanted to add hash browns to my morning recipes but I never wanted to use the frozen ones you buy at the store. So I decided to make homemade has browns. They are extremely easy and a healthier alternative to the frozen ones at the store!

WHY THIS RECIPE WORKSTo make one batch of hash browns that could serve four to six people, we turned to the oven and a rimmed baking sheet. We found that shredded starchy potatoes made tough, chewy hash browns, so to keep them crispy and creamy, we used only moderately starchy Yukon Gold potatoes and quickly soaked the raw shreds in water to remove excess surface starch. We also wrung out the potatoes in a dish towel to eliminate excess moisture that would inhibit browning. Then, to avoid a stuck-on mess, we greased the baking sheet with vegetable oil spray. Packing the shreds down on the sheet flattened them together into a potato cake, not hash browns, so we lightly distributed them in an even layer on the sheet to keep the integrity of the shreds. A 450-degree oven was hot enough to crisp the top and bottom of the hash browns, but not so hot that the top and bottom browned before the middle cooked through. Instead of a complicated flipping procedure, we simply flipped sections of the hash browns with a metal spatula and returned the sheet to the oven for a crispy result

I had some left over roast and not enough tater tots. So, this recipe was made up on the fly. You can adjust anything in here to your preference.

I can eat this all day!

#picnicrecipes#2019fav#onerecipeonetree#teamtrees

Ore-ida recipe

Yummy omelet! Kids new favorite!#breakfast

I prefer to make my own hash browns over store bought. Sorry bout the confusion my recipe yells bout 40 hash browns.

Rösti is a common potato dish from Switzerland and Germany. I toned down the amount of butter and cheese to make a light and simple variety. Serving with sausages.The centre of these rösti will be fluffy thanks to the boiled potatoes. Even with a small amount of butter and cheese, they'll turn out nice and fragrant if fried with sausages. Recipe by Kenkoe

good for sane people.

I have absolutely no complaints, first time making these and it was on a whim, got a little creative and this was the outcome. I was inspired by those little amish hashbrown cakes only thing I didn't use was egg. I defiantly am cooking this again:)