Crispy Cheesy Hashbrowns:

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Roxy15

Assistant Cook
Joined
Jan 11, 2024
Messages
10
Location
California
Crispy Cheesy Hashbrowns:

***I tripled the amounts.

Ingredients:

3 Small Russet Potatoes, Peeled
1/3 Cup Flour
1 Egg
3 T. Butter, Softened
3/4 Cup Shredded Cheddar Cheese
Diced Green Onions, To Taste
Garlic Powder, To Taste
Garlic Salt, To Taste
**Or Pappy’s Garlic Herb
Pepper, To Taste
Tony’s Creole Seasoning, To Taste
Oil, For Frying

Instructions:

Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes.

Using a large spoon or utensil, take each potato out of the pot and put them in a bowl; refrigerate to cool.

When the potatoes have cooled, grate the potatoes and add the grated potatoes to a large bowl.

Add the flour, egg, butter, shredded cheddar cheese and diced green onions, to taste.

Sprinkle some garlic powder, black pepper and Tony’s Creole Seasoning on top; stir.

Sprinkle more garlic powder, black pepper and Tony’s Creole Seasoning on top.

Put the bowl in the refrigerator for a couple of hours to cool.

Take the bowl out of the refrigerator and using your hands, roll into potato patty’s.

Put potato patty’s in a Tupperware container; put parchment paper in between layers.

Put lid on and refrigerate until ready to fry.

When Ready To Fry:

Heat a few tablespoons of oil in a large skillet over medium high heat.

Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.

Add more oil as needed.

Transfer the cooked hashbrowns to a cookie sheet lined with a paper towel.

Serve with sour cream or Hidden Valley Dressing,
 

Attachments

  • IMG_3767.jpeg
    IMG_3767.jpeg
    169.3 KB · Views: 9

Latest posts

Back
Top Bottom