Happy New Year! Today I want to share with you a wonderfully simple, delicious recipe that is a staple in our house. Trust me, these Crispy Hashbrowns will become a staple in your house, too! Make it with leftover baked potatoes like I did to make it super simple and fast!
Our traditional New Year’s Eve meal is Filet Mignon with baked potatoes and veggies (this year it was Roasted Brussel Sprouts). I made extra baked potatoes so we could enjoy these hash browns in the morning!! I hope 2017 brings you many blessings.
2 russet potatoes, baked
4 tbsp. butter
1 tbsp. dried minced garlic
1 tbsp. garlic powder
2 tsp. kosher salt
1/2 tsp. fresh ground pepper (or more to taste)
2 tbsp. dried parsley (or chopped fresh if you have it!)
Cut the potatoes into small dice, leaving the skin on. Heat butter in a large frying pan over medium heat. Arrange the potatoes in a single layer and sprinkle all of the seasonings evenly on top. Allow the potatoes to fry on one side without moving them at all! This will ensure that they get nice and crispy. Check them after about 10 minutes. If they look nice and brown, it’s time to turn them over! Cook until your desired crispiness (I like mine really crispy and browned). Now wasn’t that simple?!?!
