Who doesn’t love hashbrowns?
Crispy, golden, perfect hashbrowns!
Nothing really compares to the kind you get when you go out to eat. I know so many of us have attempted to make them at home only for them to end up gummy and gray on the inside! Right? Unless you go for the frozen, bagged, covered in hydrogenated oil potatoes your probably gonna end up with a mess. I know I have. It wasn’t until the morning that all I had was left over baked potatoes that I discovered the trick to making perfect hashbrowns. And aren’t you lucky that I’m gonna share it with you? Your gonna look so smart!
Perfectly Easy Hashbrowns
PPV: 5 per serving
Protein: 3 grams per serving
You want your baked potatoes to be completely cooled before shredding on a box grater to prevent a mushy mess here. Because they are already cooked all your doing is browning them until crisp in the pan. Why didn’t I think of this before??
- 2 large baked potatoes, fully cooled
- 2 tablespoons olive oil
- Salt and pepper to taste
Heat oil in a large non-stick pan until nice and hot. Meanwhile, shred potatoes on boxed grater.
Add potatoes to hot oil, season with salt and pepper and allow to cook until crisp, about 10 minutes.
Flip and repeat on opposite side.
Look how good these look! You could always add a little onion and bell pepper for some delicious potatoes O’Brien action.
Remove from pan and place on paper towels to drain slightly before serving.
Yummy, golden, crispy and fluffy hashbrowns at home! You’re welcome. 🙂