I’m recognizing a very clear pattern in my last several recipes on this blog.
Apparently, I’m craving a very large and hearty breakfast. I’ve posted about crepes, biscuits and gravy and now hash browns. And my next post will be on my Homemade Corned Beef Hash! Jeez.
And, well, yum!
I love Breakfast. I’d say it’s my favorite meal of the day, but then I’d be leaving out Lunch and Dinner. I love them too. Oh oh…and Dessert.
I *may* have a problem.
Anyways, one breakfast side I often make at home is hash browns. I tend to be disappointed with restaurant hash browns because they are typically too bland. This will not be the case at my restaurant!
This hash brown recipe is packed full of flavor and yummy goodness. Just the kind of thing we all can use at the breakfast table. Or the dinner table, if you’re into that sort of thing.
1 1/2 large russet potatoes, shredded
1 medium-small onion, finely chopped
1 small shallot, finely chopped
1/4 cup all-purpose flour
2 cloves garlic, minced
2 green onion, sliced
1 tsp salt
1/2 tsp ground black pepper
Veg. oil for frying
Rinse shredded potatoes until water is clear, then drain and squeeze dry. I use a salad spinner to remove as much of the liquid as possible. Place the shreds in a bowl and mix in the onion, garlic, flour, egg, salt and pepper until evenly distributed.
Lightly coat a skillet with oil and heat over medium-high heat. When oil is sizzling hot, place potato mixture into the pan in a 1/2 inch layer across the entire bottom of the pan.
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5-8 minutes per side. When golden brown on the bottom, divide the hash browns into quarters for easier flipping.
Remove from pan and drain on paper towels, if needed. Season with salt and pepper, to taste, and serve immediately.