Roxy15
Assistant Cook
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,
***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,
