Saturday, October 16, 2010

Hashbrowns Scattered Covered

Awhile ago, we had breakfast for dinner. It doesn't really happen all that often, because I'm not a huge fan of breakfast food. I know, crazy huh? Well one night, I hadn't planned dinner, and decided we would have Brenner. I wanted to do something different so we tried our hand at making our own Waffle House hashbrowns, the way we like them, scattered and covered, with cheese that is. They were easy and yummy. This is pretty self explanatory, but I still thought I'd post it.

Hashbrowns Scattered Covered

1 tablespoon vegetable oil
1 cup shredded hashbrowns (found in freezer section, thaw first)
1 slice American cheese, cheddar cheese, or shredded cheese

Heat the oil on a large, flat cast iron griddle or skillet over medium-high heat. Immediately "scatter" the potatoes over the oil. Season with salt, to taste. Let the potatoes cook without stirring, until the outermost edges have started to brown, about 2 1/2 minutes. Flip the hashbrowns with a spatula, and place the cheese on top. Let the cheese melt, about 30 seconds.

Transfer the hashbrowns to a plate and serve immediately.

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