Autumn Hashbrowns
Oil, as needed
1 cup frozen hashbrowns or a shredded potato
1 carrot, peeled and shredded
Parsley (optional)
1 leaf fresh basil (optional)
Desired Spices (I used garlic powder, Ms. Dash Table blend, and a hot pepper blend)
1/4 cup vegetable broth (optional)
1) Heat oil in a pan. Add the shredded carrot and saute for about 1 to 2 minutes or until sizzling. Add fresh herbs, if using, and saute another 30 seconds or so. Add potatoes. Sprinkle any dried spices on the potatoes and allow to cook for a couple of minutes. Keep flipping and seasoning the potatoes and carrots until cooked, letting them rest a minute or two before flipping again. If they start sticking add a little, about 2 tablespoons at a time. You could also use vegetable broth as opposed to more oil to help keep them from sticking.
Source of recipe: I wrote this recipe
SO HOW'D IT GO?
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