Hash browns has been one of my favorite breakfast food ever since I was introduced to the American Breakfast. The crunchiness of the shredded potatoes along with sprinkled salt and pepper alongside pancakes and a bowl of fresh fruits is delectable. The part children love it due to its crunchiness and low spice content. You can make them into tiny pancakes or make a large one and slice it to portions. Serve Breakfast Hash Browns with Chilli Cheese Toast Recipe, boiled eggs and a glass of Homemade Fresh Orange Juice Recipe.
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Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Equipments Used: Cast Iron Tawa/ Flat Skillet
Cooks in 15 M
Total in 30 M
To begin making the Breakfast Hash Browns Recipe, mix all the ingredients well in a large bowl until well combined.
Heat about 1/4 cup of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan and spread to cover evenly the whole bottom of the pan.
Cook until golden and crisp, 5 to 7 minutes, and then flip and cook another 2 minutes. Transfer to a paper-towel-lined sheet to drain the excess oil.
You could alternatively do smaller portions at a time by dividing the potato mixture into 7 to 8 portions and then cooking them separately on the pan.
Remove from pan, and drain on paper towels and serve hot.
Season the Breakfast Hash Browns with salt and pepper and serve along with Chilli Cheese Toast Recipe, boiled eggs and a glass of Homemade Fresh Orange Juice Recipe.