I love making these hash browns. They are crispy, delicious, and so easy to make! Perfect for breakfast or even a side dish for dinner!
Rinse shredded potatoes well then squeeze out all the water. Place in a bowl and add onion, flour and egg. Mix until evenly distributed.
Heat a bit of oil in a heavy skillet over medium-high heat until hot. Place potatoes in pan in about a 1/2 inch thick layer. Cook until browned on the bottom and flip over (about 5 minutes per side).
Remove from pan and drain on paper towels. Season with salt and pepper.
*I like to add a dash of garlic powder to mine! Up to you!
By attosa from Los Angeles, CA
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In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine.
Grease 9x13 inch baking dish. In a large bowl, combine the cheese, soup, sour cream, onion, green and red pepper, 1/4 cup butter, salt and pepper. Mix well. Fold in the thawed hash brown potatoes.
In a heavy saucepan, melt the butter and 2 cups of the cheddar cheese. Stir constantly for about 1 minute and remove from heat.
Mix together the soup, margarine, cream cheese and milk. Add the hash browns and bake at 350 for 1 1/2 hours. You can add any type of shredded cheese on the top, for the last 5 minutes of baking time.
Mix potatoes, milk, soup and sour cream together. Season to taste. Spread in 9x13 inch pan. Cover with cheddar cheese and drizzle melted margarine. Bake 1 hour at 350 degrees.
