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Homemade Hashbrowns

This recipe is rated : 1

Recipe Ingredients

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

Cooking Procedures

Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

have them too large ; remove stems and cut each in half crossways ; remove cores and pips and fry lightly in two tablespoonfuls butter substitute. Have rounds of toast a little larger than tomatoes. Beat eggs in small saucepan ; add milk, pimientos, 1 tablespoonful butter substitute, seasoning and stir over fire until creamy and just thickening. Place each half tomato on round of toast, divide egg mixture into round of tomatoes, garnish with parsley and serve hot. Mrs. C. R. Thorburn. 6

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