This month for Secret Recipe Club, I was assigned to our group D hostess Sarah's blog, Fantastical Sharing of Recipes. Sarah is an Army wife and mom to 2 young kiddos. How she has time to keep up a blog full of recipes, Pinterest posts, and linky parties is beyond me, but she does, and she does it well! While perusing her blog to find a recipe to make, I came across this one for hash browns and knew it was the one for us. We love to make big breakfasts on the weekends and I knew that this would be a welcomed alternative to our typical cubed hash brown potatoes. These hash browns reminded me of potato pancakes. I bet they would be delicious topped with a dollop of sour cream, but we paired with some eggs and we were in a happy food coma for the rest of the day!
2 pounds Russet Potatoes, peeled, grated, and dried
1 teaspoon Garlic Powder
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Salt and Pepper, to taste
2 tablespoons Butter
2 tablespoons Olive Oil
In a large bowl, toss the grated potatoes with the garlic, paprika, cayenne, salt, and pepper. Add 1 tablespoon of butter and 1 tablespoon of oil to a large skillet over medium heat. Add the potatoes to the pan and pack them down tightly. Cook for 5-7 minutes. Carefully flip the potatoes onto a baking sheet and add the remaining butter and oil to the empty skillet. Add the potatoes back to the pan, cooked side up, and cook for an additional 4-5 minutes. Slice the hash browns into wedges and serve.
SOURCE: Fantastical Sharing of Recipes