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Crispy Hashbrowns

Prep time 10 mins

Crispy Hashbrowns
  • Mason Dixie Breakfast Sandwich
  • 2 Medium russet potatoes
  • 1 Egg
  • ¼ C. shredded parmesan cheese
  • 3 T. chives, thinly sliced
  • 2 T. flour
  • 2 tsp. salt
  • ½ tsp. chili powder
  • ½ tsp. basil
  • ¼ tsp. cumin
  • ¼ tsp. black pepper
  • 1 C oil for frying

How to Bake

  • Peel potatoes, shred and rinse until water is clear. Then dry and place in a large bowl.
  • In a separate bowl, whisk together egg, parmesan cheese, chives, flour, salt, chili powder, basil, cumin and pepper. Add to shredded potatoes and mix until well combined.
  • Heat 1/4" of oil in a large skillet over medium high heat. When oil begins to sizzle, scoop out ¼ cup of potato mixture, place into pan and flatten to a ½" thick layer. Cook until browned on bottom, flip and brown on the opposite side. Approximately 5 minutes per side.
  • Remove from pan and drain excess oil on paper towel. 
  • Serve on it's own or wedged between your Mason Dixie Breakfast Sandwich!

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