Shelli’s Quarantine Cooking Hash Browns
1-2 Idaho potatoes depending on size
1/2 Vidalia onion
2 tablespoons of butter
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper
Shred the potato into a big ass bowl filled with cold water.
Stir until water is cloudy to remove the starch.
Put potatoes back into the bowl, cover with cold water. Stir again.
Drain well, put on a plate, and using a paper towel, pat dry to remove the excess water.
Shred the onion into the bowl.
Add back the potatoes, salt, pepper, and paprika.
In a cast iron pan, heat the oil over low- medium heat. When hot, add in the butter and the potatoes.
Cook until crispy on one side (about 5 minutes).
Flip, and cook until crispy. It’s okay to stir it up to make sure it’s all nice and crispy!
Tune in Friday at 6:40 am for another segment of Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com, and going to the contest section.