You’ve Had This Breakfast Staple But Not Like This – Get Ready to Eat So Many Shakin’ Hash Browns That You Will Need to Wear Sweat Pants!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’m not kidding, I ate these until I felt like I just finished a holiday meal. Unfortunately, I wasn’t wearing sweats or leggings so I had to unbutton my shorts and just take a breather. Who knew something SO incredibly easy would be so phenomenally delicious. They don’t even taste homemade, they taste like they came from the best brunch restaurant around.
I think a lot of the flavor has to do with the smoked paprika which until recently I didn’t understand. I thought all paprika was created equal, but it is not! I need to use that stuff in everything now! Then of course the cooking method makes a difference. The boiling then frying … then of course the shake. I can’t describe it to you, you just have to make them! Then and only then will you be a believer in the magic that happens when these taters are born.
Recipe and photo courtesy of Big Girls Small Kitchen
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Quick Tip: You can squirt some ketchup on these but they are so full of flavor you really don’t have to.