Breakfast Hash Browns
- 3 medium russet potatoes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- 2 slices turkey bacon, cooked and crumbled ( optional)
- 2 green onions, finely chopped
Level of difficulty Average
Cost Average budget
In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to low, partially cover and cook until just tender, about 30 minutes. Drain and rinse potatoes. Set aside until cool.
Spray a large nonstick skillet with vegetable cooking spray. Place half the potatoes in skillet in an even layer. Top with cheddar, bacon and green onions. Add remaining potatoes in an even layer.
Increase heat to high and cook about 5 minutes longer, shaking pan gently to keep potato cake loose. Using a spatula, lift edges to see when potatoes form a golden brown crust.
Place a plate over skillet and invert potatoes onto place. Spray skillet with more cooking spray. Slide potatoes back into skillet, uncooked side down. Cook until golden, about 5 minutes longer. Invert potato cake onto a plate, cut into wedges. Serve immediately.
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