Crispy Homemade Hashbrowns

1st Recipe

Photo Credits to spendwithpennies.com

Ingredients
2 medium potatoes
2 tbsp vegetable oil
Salt and pepper to taste

Instructions

1. Peel the potatoes and cut into quarters.

2. Put the oil in a large 12-inch non-stick frying pan and heat over medium-high heat.

3. While the frying pan is pre-heating, put potatoes in a food processor fitted with a shredder disk and shred them.

4. Add the shredded potatoes to the frying pan right away (do not let them sit, otherwise they release juices and won't be as crispy). Spread the potatoes so they are on a frying pan in a single layer.

5. Cook the hashbrowns on one side without stirring until the potatoes are brown at the bottom (approximately 5 minutes). When they are browned on the bottom, flip the hashbrowns with a spatula (if it doesn't flip in one piece, it's OK to flip it in sections). Cook the hashbrowns on another side until both sides are brown and crispy.

6. Sprinkle the hashbrowns with salt and pepper to taste and serve immediately.

2nd Recipe

Hashbrown Casserole Recipe

Photo credits to Oh my Dish web site

Ingredients
1 lb frozen, shredded hashbrowns
½ stick butter, melted
¼ cup diced onion
½ can cream of chicken soup
1 cup sour cream
1 cup shredded cheese
Salt and pepper, to taste
Fresh parsley or green onions, optional

Instructions

1. Grease an 8 x 8 baking dish or skillet and preheat the oven to 350°F.

2. While the oven preheats, defrost hashbrowns in the microwave, melt butter, and dice the onion.

3. Combine the thawed hashbrowns, onion, melted butter, salt, and pepper in a sizable mixing dish.

4. Stir in the sour cream, shredded cheese, and soup, then spread the mixture into your greased baking dish.

5. Bake for 35 minutes or until potatoes are browned, and cheese is bubbly. Top with fresh parsley or green onions, and serve and enjoy!