Crispy Potato Hash Browns 


1ea Yukon/Idaho Potato (cooked, peeled, diced)

1/2t Thyme (leaves)

Sea Salt tt

Pepper tt

2T Canola Oil 


-Chef's Knife 

-Cutting Board

-Small Pot 



-Saute Pan 


-Serving Dish 

Mix all ingredients together in mixing bowl, season according to preference with salt and pepper. Shape hash browns into small flat rounds for quick cooking. Heat oil on medium heat in saute pan and brown potato rounds until they become crispy. Transfer on to lined baking sheet to drain off any additional oil. Serve.

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