Description
Delicious homemade shredded hashbrowns that are crispy on the outside and tender on the inside.
Ingrédients
L'échelle
- 2 large russet potatoes
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Peel and shred the potatoes.
- Rinse the shredded potatoes in cold water to remove excess starch.
- Drain and pat the potatoes dry with a clean towel.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the shredded potatoes to the skillet.
- Spread them evenly and season with salt and pepper.
- Cook for about 5-7 minutes until the bottom is golden brown.
- Flip the hashbrowns and cook for another 5-7 minutes on the other side.
- Remove from heat and serve hot.
Notes
- For extra crispiness, ensure the potatoes are well-dried.
- Feel free to add spices or herbs for more flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Breakfast
- Méthode: Frying
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 150
- Sucre: 1g
- De Sodium: 200mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: homemade shredded hashbrowns, crispy hashbrowns, breakfast recipe