There is a simple hash brown form
constituents:
– 2 large potatoes, hulled and grated
– 1 onion, grated
– 2 cloves of garlic, diced
– 1/4 mug each- purpose flour
– 1/2 tablespoon swab
– 1/4 tablespoon black pepper
– 2 soup spoons adulation or oil painting
Instructions:
1. In a coliseum, combine grated potatoes, onion, garlic, flour, swab, and pepper. Mix well.
2. Squeeze out redundant humidity from the admixture using a paper kerchief or clean cloth.
3. Heat adulation or oil painting in anon-stick skillet over medium heat.
4. Add the potato admixture and press down to form a flat sub caste.
5. Cook for 4- 5 twinkles or until the edges start to brown.
6. Use a spatula to break up the admixture and turn it over.
7. Continue cooking for another 4- 5 twinkles or until golden brown and crisp.
8. Serve hot and enjoy!
Tips:
– Use high- bounce potatoes like Russet or Idaho for the stylish results.
– Do not over-squeeze the admixture, as this can make it thick.
– trial with different seasonings, like paprika or chili greasepaint, to add redundant flavor.
Variations:
-crisp Hash Browns shape into galettes and shindig in hot oil painting until crisp.
-inelegant Hash Browns blend in tattered rubbish and cook until melted and bubbly.
– Loaded Hash Browns top with minced bacon, sour cream, and chives.