Ingredients for Not Just For Breakfast Smashbrowns
- Yukon Gold Potatoes
- Garlic Cloves
- 1/2 cup shallots, thinly sliced
- 2 tablespoons canola oil
- 1 tablespoon butter
- Salt And Pepper
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How to Make Not Just For Breakfast Smashbrowns
- Boil 1 lb peeled and quartered Yukon Gold potatoes and 2 minced cloves of garlic in salted water until almost tender, about 10-12 minutes.
- Drain the potatoes and garlic well and set aside to cool slightly.
- While potatoes cool, heat 1 tablespoon of canola oil in a medium skillet over medium heat. Add 1/2 cup thinly sliced shallots and sauté until softened and lightly golden, about 5 minutes.
- Season the shallots with salt and pepper to taste. Set aside.
- Once potatoes are cool enough to handle, coarsely mash them with a fork or potato masher. Leave some texture!
- Gently fold in the sautéed shallots and minced garlic.
- Season the potato mixture generously with salt and pepper.
- In a large skillet, heat the remaining 1 tablespoon of canola oil and 1 tablespoon of butter over medium heat.
- Add the potato mixture to the hot skillet, spreading it out evenly to a roughly 1/2 inch thickness.
- Cook undisturbed for 5-7 minutes, until the bottom is golden brown and crispy.
- Carefully flip the smashbrowns using a large spatula. Cook for another 5-7 minutes, until the other side is golden brown and crispy.
- Remove from heat and serve immediately. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
21g
Carbs
8g
