- 5 potatos
- 1/2 cup shredded cheese
- 1/2 cup flour
- 1 tbsp seasoning mix
- 1 tsp salt and pepper
Peel your potatoes and grate them finely.
Wash the potatoes well to remove the starch from them, then soak in a bowl of salty water for 15 minutes.
Drain them well then cook in a pan on medium heat with 1 tbsp of olive oil. cook for 5 minutes, stirring constantly.
Let the potatoes cool down completely, then transfer to bowl and mix in the rest of the ingredients. Add your cheese of choice, I used cheddar.
Shape your potatoes into round or oblong shapes.
You may keep the hash browns in the freezer for up to seven days.
In a hot pan, add some olive oil and cook the hash browns on high heat for 3 minutes on each side, or until golden brown and crispy.
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