Homemade Shredded Hashbrowns
Homemade Shredded Hashbrowns are pan-fried to a crispy golden brown perfection. So easy to make, they are the perfect addition to any breakfast!
Foto: Spend With Pennies
Ingredients
- 3 medium russet potatoes (peeled)
- 2 eggs
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons vegetable oil
Steps
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Preheat oven to 350°F.
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Shred potatoes using the large side of a box grater.
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Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.
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Combine eggs, potatoes, and seasonings together in a medium bowl.
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Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.
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Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium russet potatoes | 3 | - | - |
| eggs | 2 | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt and pepper to taste | - | - | - |
| vegetable oil | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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