Wednesday, April 11, 2012


These hashbrowns were easy, delicious, and the perfect Saturday morning breakfast! My friend, Bri, posted these on her blog and I adapted them to fit for our family. We LOVED them! Looking forward to the weekend so I can make them again!


Adapted from All Recipes

3 large potatoes, shredded
1/2 medium onion, shredded
1/2 bell pepper, shredded
1/4 cup flour
1/2 - 1 tsp season salt
1/4 tsp pepper
1 egg

Vegetable oil for cooking

Squeeze as much water out of the potatoes. Mix all ingredients in large bowl.

Pour enough oil into skillet to cover bottom. Heat over medium heat. Add potatoes in one even layer. Cook 5 minutes on each side or until evenly browned. Can cut into sections to make flipping easier.     


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