HOMEMADE  HASH BROWNS

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GRATE THE POTATOES

1

-Grate the potatoes through the small grater to squeeze more liquid from them. -Squeeze the grated potatoes and put them in the mixing bowl.

FLOUR ON POTATOES

2

-Sprinkle wheat flour over the grated potatoes and mix until the flour has integrated into the potatoes and absorbed the remaining liquid.

SEASON THE HASH BROWNS

3

-Add the eggs and stir to incorporate them. -Season with sea salt, freshly ground pepper, garlic powder and vegetable mix for soups.

FRY  THE HASH BROWNS

4

-Take a portion of potatoes with a spoon, flatten them to a thickness of about 0.5 inches, and put them to fry. -Fry until they turn golden, about a minute on medium heat.

YOGHURT DIP

5

-Put the Greek yoghurt and the finely chopped chives in a serving bowl. -Season with freshly ground pepper and lemon juice, mix with a spoon.

SERVE THE HASH BROWNS

6

-Hash Browns can be served hot for breakfast or as an appetizer for dinner, with this yoghurt dip and a glass of cold beer.