4 Homemade Hashbrowns & an Easter Breakfast Idea

This is the FIRST time I have ever been successful in making homemade hashbrowns.  When I've made them, they've been undercooked, slimy and burnt.  Yuck ~

The secret?  Precooked shredded potatoes and clarified butter.

I am enjoying using my clarified butter.  I put it in the fridge, but it got pretty hard to scoop out.

If you plan to use it often, you can keep clarified butter out at room temperature for up to a month.  Cool.

A couple of teaspoons of clarified butter is all you need.  Swirl the butter to coat the bottom and sides of the pan.
I turned my stove on to a medium heat.

I partially thawed out my frozen hashbrowns and crumbled them on top of the heated oil.

Salt and pepper as desired.

In about 15 minutes, you will notice that the edges are beginning to turn brown.

If I had used regular butter, it would've burnt by now...

This is a good time to flip it over with a wide spatula like a pancake...

Ta-Da!  My flipping needs a little practice, but I think I did o.k.!

Beautiful, golden, buttery and crispy.  Just the way I like it.

Cook this side for about 10 minutes.

I knew right away what I wanted to do with my hashbrowns.

I cooked some bacon, scrambled some eggs and put them with the hashbrowns and cheese in a freshly cooked flour tortilla.

My hubby likes to add salsa and/or hot sauce...

It was love at first bite....

I think breakfast burritos would be an excellent idea for Easter morning.

What do you think?

Homemade Hashbrown Potatoes
(full page printable recipe)
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