I was in the mood for hash browns, so I made jicama hash browns for myself. I hadn’t made them before and I wasn’t sure if my kids would like them so I made them some hash browns from russet potatoes. They devoured these lightened hash browns.
Ingredients:
2 russet potatoes grated and excess moisture squeezed out
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt
¼ teaspoon ground white pepper
Directions:
- Grate potatoes and squeeze out excess moisture with paper towels.
- Transfer potatoes to a medium bowl.
- Sprinkle seasoning over potatoes. Mix well.
- Spray a nonstick pan with olive oil spray.
- Cook on medium heat. Form a large patty with the potatoes. Cook each side 3-4 minutes until lightly browned.