Recipe written by Roosevelt Lewis
Serves: 3 servings
Ingredients:
· 3 large russet potatoes, peeled and shredded
· 3 tablespoons unsalted butter
· Salt and freshly ground black pepper, to taste
· 1 teaspoon garlic powder
· ½ onion, finely diced
· 3 ounces American cheese
· Large cast-iron pan
Directions:
Peel and shred potatoes. Place shredded potatoes in a large bowl.
Mix in onion, garlic powder, salt and pepper.
Melt butter in cast-iron pan at medium heat. Place shredded potatoes in pan. Do not turn potatoes until nice and golden brown. Using a spatula, turn potatoes. Layer American cheese onto potatoes. Cheese will melt by the time potatoes are brown on the bottom. Use a spatula to lift potatoes out of pan. Place on a plate with paper towels. Cut into triangles. Serve.
Note: Serve hash browns with sour cream and chives.
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