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!
0 Comment
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
Check out what my friends at Big Girls Small Kitchen had to say about this shakin’ hash browns:
OMG, these look sooo delicious! They’re a perfect appetizer and I bet my guests will be blown away by them! I’m definitely going to make these as soon as possible.
My love for hash browns has always been present, but has since been revived thanks to this recipe. I don’t think I’ll ever have them the same way again. And frozen? Forget about it! These are the ones y’all – they are the keepers!
Ingredients
2½ pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1½-inch chunks
Morton Salt
1 teaspoon McCormick smoked paprika
¼ cup Bertolli extra virgin olive oil
Directions
-
Put the potatoes in a medium-sized stockpot of cold water. Add 1 teaspoon of Morton salt and bring to a boil over medium-high heat. Make sure to stir every now and then so they don’t stick – about 12 minutes. Lower the heat to medium and keep an eye on the pot; simmer vigorously for another 8 minutes, until the potatoes are very soft and have a roughness around the edges.
-
While the potatoes are cooking, preheat the oven to 400°F.
-
Drain the potatoes, then return them to the pot.9
-
Add the Bertolli oil, ½ teaspoon Morton salt, and smoked paprika. Put the lid on the pot and, holding it in place, give the potatoes several good shakes. This helps spread the oil, salt, and paprika. Don’t worry if some of the potatoes look mashed- they’ll all crisp up in the end.
-
Scatter the potatoes on a parchment-lined baking sheet. Put them in the oven and cook for about 40 minutes, until they are very crispy. Serve right away, with other brunch treats like eggs, meats, and even pancakes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Serve these with your favorite eggs and breakfast meat!
Thank you to Big Girls Small Kitchen for this awesome recipe!