Description
In the world of breakfast foods, there are few things that beat the crunch of a perfectly cooked hash brown. And when you add the creaminess of melted cheese to the mix, you've got yourself a real winner.
Ingredients
3 c. shredded potatoes, patted dry
½ c. shredded white onion, patted dry
1 c. cheddar jack cheese, finely shredded
½ t. garlic powder
½ t. dried rosemary (or 1½ t. fresh, finely chopped)
Sea salt and black pepper, to taste
2 T. extra virgin olive oil (+ more if needed)
2 T. unsalted butter
Instructions
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Add the potatoes, onion, cheese, garlic powder, rosemary, salt, and black pepper to a large bowl and mix until thoroughly combined.
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Heat olive oil and butter in a large cast iron skillet over medium heat until the butter is melted. Carefully swirl the skillet to ensure the bottom is evenly covered.
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Working in batches, add the potatoes to the skillet and shape into patties. Cook until golden brown, approximately 4-5 minutes before flipping. Cook for another 4-5 minutes, or until golden brown and crispy.
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Remove hash browns from skillet and keep warm. Repeat Step #3 with remaining potato mixture. Add more olive oil to the skillet, as needed.
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Remove from heat and transfer hash browns to individual serving plates. Serve immediately with your choice of sides. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes