Potato Hashbrowns

I was watching a cooking show one day and Ree Drummond was making something with potatoes and eggs and that inspired me to make hashbrowns. I use organic gold potatoes because they are grown in the ground, and they have no chemicals  added to them when they are grown. Gold potatoes have a excellent source of vitamin C, protein, iron, and many more things that are important for your body to keep healthy. Lets get started!

You will need:    

  • 4 small potatoes ( or 2 large potatoes )
  • 1/8 teaspoon saltphoto
  • 1 tablespoon olive oil
  • 3 cranks pepper
  • 1 teaspoon veggie parm

photoFirst, wash your potatoes so there is no more dirt on them. After that, preheat your oven to 450 and let it heat up. Then, chop your potatoes into fourths so they are able to go in shred part of your cuisinart.(use the shred blade). Shred your potatoes. Next, get out a fairly large pan and spray it with cooking oil. Take out a bowl and place the potatoes in the bowl. Add the olive oil, veggie parm, pepper, and salt. Mix it all together and place it on your tray so there is a even spread of potatoes. Put your potatoes in the oven for 15 to 20 minutes.Flip them half way through so they get crispy and brown on both sides.

Now that your potatoes are ready take them out of the oven and enjoy!

Anyway you eat it enjoy it!                               Lyla