Hash Brown Patties
Senin, 10 September 2018
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A fun and orbicular secondary to the habitual hash brownish and eggs repast.

Ingredients
- 2 cups Frostbitten Hash Brown Or Sliced Vine
- 1 undivided Egg
- ½ cups All-purpose Flour
- 1 containerful Seasoning
- 1 teaspoon Flavouring
- ½ cups Cut Mozzarella
Manual
If using cold hash browns, reckon bag to dethaw or hot up on pan for 2-3 minutes. Shift and endeavour out any overabundance moisture (fundamental!). If using frequenter vine, bust potatoes, then rinse with cool liquid and pat dry to take extra moisture.
Add all ingredients in a monumental vessel and mix.
Modify up pan to line warmth. Add scoops of the hash chromatic smorgasbord and spring a patty, flattening variety with a spatula. Ready for 10-12 minutes, flipping every few transactions, ensuring patties are gilded brownness and tender.
If wanted, suffice with a containerful of sautéed spinach and sunny-side-up egg on top of the hash brownish cake.