These mashed potato hash browns are perfect for breakfast and a great way to use leftover mashed potatoes. If you like, you could fry the hash browns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them!
Ingredients
- egg: 1 piece (beaten)
- potatoes: 2 cups (mashed)
- onion: 1 piece (diced)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Beat egg in a medium mixing bowl. Mix in mashed potatoes and onion. Season with salt and pepper.
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Heat olive oil in a medium frying pan over medium heat. Scoop potato mixture into the frying pan in 4-inch circles. Pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick.
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Cook until bottom is browned. Flip the patty over and brown on the other side.
