Recipe
Ingredients
- 3 cups shredded potatoes (patted dry)
- ½ cups shredded white or yellow onion (patted dry)
- 1 cup cheddar jack cheese (finely shredded)
- ½ teaspoons garlic powder
- 1 ½ teaspoons fresh rosemary, finely chopped (or ½ teaspoon dried rosemary leaves)
- salt and pepper (to taste)
- 2 tablespoons extra virgin olive oil (+ more if needed)
- 2 tablespoons unsalted butter
Instructions
- In a large bowl combine, shredded potatoes, onion, cheese, garlic powder, rosemary, salt, and black pepper.3 cups shredded potatoes, ½ cups shredded white or yellow onion, 1 cup cheddar jack cheese, ½ teaspoons garlic powder, 1 ½ teaspoons fresh rosemary, finely chopped, salt and pepper
- In a large cast iron skillet, heat olive oil and butter over medium heat until the butter is melted. Swirl the skillet to coat the entire bottom.2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter
- Working in batches, add about ½ cup of potatoes to the skillet shaped into a patty. Press down lightly with a spatula to help it stick together. Add a few more patties to the pan, but do not over crowd. Cook until golden brown, about 4-5 minutes then flip it over. Cook for another 4-5 minutes, or until golden brown and crispy.
- Remove hash browns from skillet and keep warm. Repeat with remaining potato mixture. Add more olive oil to the skillet, as needed.
- Remove from heat and transfer hash browns to individual serving plates. Serve immediately with your choice of sides. Enjoy!