Hash Browns are one of the easiest versions of breakfast potatoes to make at home. Crispy, crunchy and golden – they will be loved by all members of your family!
- 2 Russet Potatoes (shredded)
- 3/4 c. shredded cheddar
- 2 Tbsp. minced onions
- 2 Tbsp. minced green bell pepper
- Extra virgin olive oil
- 1/2 Tbsp. sea salt
- Coarse black pepper
Hash Browns. Method:
Line a clean kitchen towel with 2 paper towels. Place shredded potatoes on the paper towels, cover with 2 additional paper towels and roll them up as tightly as possible to remove as much moisture as possible from them. Tighter! Squeeze! You can do it!
In a frying pan, heat 4 Tbsp of olive oil on medium low. Once heated, add the onions and peppers.
Saute for about 4 minutes before adding the potatoes. Spread the potatoes in a thin layer and with the back of the spatula press them down flat. We all hate mushy hash browns so PLEASE do not be tempted to peek at the bottom and incidentally hinder the crispness we’re going for.
Continue to cook the potatoes on medium low for 12-13 mins. Invert the potato cake onto a plate so that you can flip it wihout breaking it.
Once back in the pan, continue to cook for 7 mins, top with cheeese and allow to continue cooking for an additonal 5 minutes.
Serve as you wish. I’ve chosen to slice them into little handy triangles for my children to enjoy as a snack. 🙂
NOTE: I shredded the peeled potatoes on a cheese grater but I’m sure the frozen would be fine as well.