Peppery Potato Hash

Recipe ID: EGR5.2

Measure: 1X

Active Cook Time: 30 min(s) or less [excluding prep and oven time]

Yield: 2 - 4 moderate serving(s)

Dish Type: Side Dishes

Method: Cook Top

Ingredients:

• 4 tbsp olive oil
• 2 shallots (diced)
• 1 garlic clove (minced | optional)
• 1/2 tbsp Pear Foods Piquant Peppercorn Blend (add to taste)
• 1/4+1/8 tsp salt (add to taste)
• 16 oz shredded potato hashbrowns (use frozen hashbrowns and defrost before using)
• 2 tbsp unsalted butter (optional)

Directions:

1. Add olive oil to a non-stick pan at medium cooktop heat. When the oil shimmers, it is hot. Add the minced garlic clove and sauté for 30 seconds to a minute. Add the shallots and let it cook for 2 minutes until it turns translucent. Reduce the cooktop heat to low while toasting the spices. Add the Pear Foods Piquant Peppercorn Blend and salt and mix it well.
2. Add the defrosted shredded potato hashbrowns and mix well. Add the unsalted butter or more olive oil as needed. Spread the hashbrowns on the pan in a thick uniform layer. Increase the cooktop heat to medium high and let it roast in the pan for 3 - 5 minutes. This helps a crust to form on the hashbrowns and makes the texture of the potatoes much more interesting. Repeat this process until you are happy with the roasting for the hashbrowns.
3. Serve the warm hashbrowns with proteins. Enjoy!

Notes:

It is recommended to lessen the prep time by using pre-cut ingredients. We use frozen pre-shredded potatoes in this dish, which makes it that much easier to prep. Butter is an optional ingredient and can be substituted with olive oil or avoided. This dish actually takes half the total active cook time minutes.

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