Pan-Fried Hash Browns
These crispy hash browns are a delightful addition to your breakfast or brunch menu. Enjoy the delightful crunch and rich flavors of these crispy pan-fried hash browns, enhanced by the magical cannabutter.
INGREDIENTS
4 large russet potatoes, peeled and grated
1/4 cup cannabutter (or infused olive oil)
1 tsp salt
1/2 tsp black pepper
(Optional) 1/2 tsp garlic powder
(Optional) 1/2 tsp onion powder
Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
Melt the cannabutter in a small saucepan over low heat. Make sure not to overheat it. (Optional) add herbs such as rosemary or thyme for added flavor.
In a large mixing bowl, combine the grated potatoes, salt, black pepper, and (optional) garlic and onion powder. Mix well to evenly distribute the seasonings.
Place a large skillet or frying pan over medium heat. Add a generous amount of cannabutter (or infused olive oil) to coat the bottom of the pan.
Take a handful of the potato mixture and press it firmly to form a patty. Repeat with the remaining mixture, placing the patties onto the heated skillet. Make sure not to overcrowd the pan.
Allow the hash browns to cook undisturbed for about 4-5 minutes, or until they turn golden brown and crispy on the bottom. You'll notice the edges becoming slightly crispy.
Carefully flip the hash browns using a spatula. Continue cooking for another 4-5 minutes until the other side is also golden and crispy.
Once the hash browns are cooked to your desired level of crispiness, transfer them to a plate lined with paper towels to absorb any excess oil.
Sprinkle chopped fresh parsley over the crispy hash browns before serving.
Tips
For an extra touch, consider serving with sour cream, ketchup, or even a dollop of Greek yogurt. These toppings add a creamy contrast to the crispy texture of the hash browns.