Sunshine Hashbrowns
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 portion 1x
Ingredients
Scale
- 1 Russet potato, peeled, grated, rinsed well with cold water, and dried with kitchen towel
- 1 small shallot, sliced thin
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- Sea salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
In a medium bowl, combine the potato, shallot, parsley, onion and garlic powder, turmeric, and sea salt and pepper, to taste. Mix well with your hands until well combined. Heat the oil in a non-stick skillet over medium-high heat. Add the potatoes, covering the whole bottom of the skillet, and press using a spatula. Cover and cook until brown at the bottom, about 3-5 minutes. Flip the potatoes and continue cooking until brown on both sides, another 3-5 minutes. Flip once more, to ensure adequate cooking. Remove to a serving platter and enjoy!
Keywords: potato, hashbrowns, breakfast