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Breakfast Hashbrowns

Ingredients

  • 3 pounds of Yukon gold potatoes, washed & diced

  • 1 large sweet onion, chopped finely

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon unsalted butter

  • ½ tablespoon seasoning salt

  • 1 teaspoon black pepper

  • ¼ teaspoon garlic powder

  • 1 teaspoon fresh parsley, chopped finely

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Directions

  1. Pour potatoes on flat pan lined with paper towel; pat dry. 

  2. Heat  oil in a large skillet on medium high heat. 

  3. Pour potatoes in skillet, making sure potatoes are evenly coated; add seasoning to potatoes and stir; cook for 8-10 minutes, just until soften. 

  4. Make a well in the center of the potatoes; add the butter and onions, stir to combine.

  5. Smooth the hash browns evenly in skillet to form a crust. This will prevent the potatoes from becoming too soft.

  6. Continue cooking potatoes until golden brown, about 6-8 minutes. Do not stir or the hash browns will become too soft.

  7. Remove from heat and add the parsley flakes.

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