1 tsp granulated garlic
2 lb russet potatoes--properly peeled
¼ tsp cayenne
1 teaspoon paprika
1 black pepper--freshly cracked
2 tbsp olive oil
2 tbsp Butter
salt to taste
Hash browns are prepared by frying potatoes in a pan or skillet after they have been diced, shredded, or julienned in a SwissRösti style. This dish is served at diners in the UK and North America as a breakfast food.
Hash browns are also known in some places as harsh browns or hashed browns. There are many varieties of this dish. There are some recipes that add chopped or diced onions, while some cook the potatoes before frying them. One of the things that make this recipe great is that it is easy and quick to make.
This is a classic hash browns recipe; the browns arecrispy outside and fluffy inside.
How to Make Hash Brown
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The original full name of the dish was ‘hashed brown potatoes’. It was first mentioned in 1888 by Maria Parloa, an American author.
The word ‘hash’ was derived from the word “hacher” in French language, which means to chop or hack.