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Serves
Two or one famished person.
Author Notes
I love Hashbrowns . I would like to have them for breakfast more often but I am usually too hungry or undercaffeinated to put the energy into making them well. I like them to be really crunchy and brown. I am not a fan of frozen since they never taste fresh to me. So voila! , I give you jiffy browns; potatoey, crispy, oniony and best of all almost instant gratification! —Annie stader
Ingredients
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1
Large well scrubbed and dried potato( I used Russet)
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1/4 cup
Grated onion
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Salt and pepper to taste
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1 tablespoon
Olive oil
Directions
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1) Shred potato with swivel peeler on to parchment lined baking sheet.
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2)Add grated onion to potato.
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3) Toss and spread out and flatten.
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4)Dry with paper towel to remove excess moisture.
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5) Lightly brush with the olive oil.
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6) Sprinkle with salt and pepper according to your preference.
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7) Bake in a 400 degree oven for 15 to 20 minutes. It depends on how brown you like them.
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