Zutaten für Sunday Morning Hash Browns Potatoes Homemade
- Russet Potatoes
- Onions
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Olive Oil
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Zubereitung von Sunday Morning Hash Browns Potatoes Homemade
- If using raw potatoes, peel and shred the potatoes. If using pre-cooked potatoes, shred them (you may want to slightly squeeze out excess moisture with a clean kitchen towel.)
- In a large bowl, combine the shredded potatoes, chopped onion, salt, and pepper. Mix thoroughly.
- Heat the vegetable oil in a large oven-safe skillet (cast iron is ideal) over medium heat.
- Add the potato mixture to the skillet and use a spatula to spread it evenly into a roughly 1/2-inch thick layer.
- Cook for 5-7 minutes, or until the bottom is golden brown and crispy. Do not disturb the hash browns during this time.
- If using a non-oven safe skillet, carefully slide the hash browns onto a large plate. If using an oven-safe skillet, you can proceed to step 7.
- (Optional) For extra crispy hash browns, place the skillet (with the hash browns still in it) in a preheated 400°F (200°C) oven for 5-7 minutes.
- If you flipped in step 6, carefully slide the browned potatoes back into the skillet and cook for another 5-7 minutes to brown the other side. If you used the oven-safe skillet, flip the hash browns in the skillet and cook for another 5-7 minutes or until golden and crispy.
- Once both sides are golden brown and crispy, remove from heat and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
4g
Carbs
10g
