Shredded Potato Hashbrowns



3 medium russet potatoes, shredded

1/2 medium onion, chopped finely

1/4 cup flour

1/4 tsp garlic salt

1/8 tsp cayenne pepper

1/4 cup vegetable oil

seasoning salt and pepper


1. Rinse the shredded potatoes and pat them dry with a paper towel.  In a bowl, beat one egg and stir in the potato mixture.  Add the flour, garlic, cayenne.

2. Heat the oil in a skillet and when it is sizzling hot, place potatoes in the pan in pancake shapes.  Cook until they are nicely browned on the bottom, flip and cook on the other side.

3. Take them out and let dry on paper towels, sprinkle with seasoning salt and pepper.


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