The family loves my hash browns.
I make these hash browns mostly on Tuesdays.
It’s great to munch on for breakfast or lunch!
I adapted this recipe to make it vegetarian.
Without the egg, which we don’t eat during our vegetarian days.
- Ingredients
- 3 small potatoes peeled, boiled
- 1/3 cup flour
- 1 tblsp plain yogurt
- 3 tbsp butter, softened
- 3/4 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
- oil, for frying, use a non stick pan, it uses less oil.
- Instructions
- Grate the potatoes and add the grated potatoes to a medium sized bowl.
- Add the flour, yogurt, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined.
- Use a greased 1/4 cup measuring cup to portion out the mixture and form into patties with your hands. Squeezing them tightly to hold its shape.
- Heat a few tablespoons of oil in a large non stick skillet over medium high heat.
- Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.
- Add more oil as needed. Press down with a spatula. Transfer the cooked hashbrowns to a paper towel lined plate. Serve hot.
