Ingredients for Breakfast Hash Browns
- Russet Potato
- Salt
- Pepper
- Cheddar Cheese
- 2 tablespoons cooked crumbled bacon
- ¼ cup chopped green onions
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How to Make Breakfast Hash Browns
- Boil 1 lb Yukon Gold potatoes until just barely tender (about 10-12 minutes). Drain and let cool completely.
- Grate the cooled potatoes using a box grater.
- Spray a large non-stick skillet (10-12 inch) with cooking spray and heat over medium heat.
- Add half of the grated potatoes to the skillet, spreading evenly to form a roughly ½ inch thick layer. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Top with ½ cup shredded cheddar cheese, ¼ cup chopped green onions, and 2 tablespoons cooked crumbled bacon.
- Add the remaining grated potatoes on top, patting them down gently to create an even layer.
- Cook for 5-7 minutes, or until the bottom is golden brown and crispy, gently shaking the pan occasionally to prevent sticking.
- Carefully place a large plate over the skillet and invert the hash brown cake onto the plate. The browned side should be facing up.
- Spray the skillet with cooking spray again.
- Carefully slide the hash brown cake back into the skillet, uncooked side down.
- Cook for another 5-7 minutes, or until the bottom is golden brown and crispy.
- Slide the hash brown cake back onto the plate and cut into wedges. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
18g
Carbs
6g
