Quick and Easy Hash Browns Recipe
This quick and easy hash browns recipe makes serving hash browns stress free and so fast. Now you can serve hash brows at any breakfast. For me hash browns are a must have for breakfast, I don’t want home fries. I want the perfect shredded tender crisp goodness of hash browns. Plus there are so many ways to customize hash browns. Let’s make breakfast!
Quick and Easy Hash Browns
You can go old school and shred your own potatoes or try the refrigerated hash browns to jump start this recipe. Either way, they are delicious and on the table in a flash.
- 5 cups shredded potatoes-patted very dry or try Simply Potato Refrigerated Hash Browns
- 2 T olive oil good quality
- 1 T black pepper fresh ground
- 1 T sea salt fresh ground
- 2 T garlic and herb seasoning blend
Heat oil in a large non-stick Dutch oven over med-high heat
Add potatoes to hot oil and evenly distribute them on the bottom of the pan.
Let cook undisturbed for 3 to 4 minutes, then scatter and redistribute evenly on the bottom of the pan. Continue this process every 3 or 4 minutes until hash browns are tender-crisp and potatoes are cooked through.
Customize your hash browns:
Add your favorite cheese a minute or 2 before removing from heat.
Add peppers and onions
Add black beans and tomatoes for the last 5 minutes of cooking, combine with scrambled eggs on a tortilla for a breakfast burrito. Sprinkle with cilantro.
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