Crispy Griddle Hashbrowns

Featuring:

The PCG-10 Griddle


INGREDIENTS

2 oz of Salted Butter

3-4 cups of Shredded Yukon Gold Potatoes

1tsp of Kosher Salt

1tsp of Cracked Black Pepper

8 oz of Chopped Green Onions

DIRECTIONS

  1. Shred/Grate washed potatoes.

  2. Place shredded potatoes in a piece of cheese cloth to draub. It is important to drain and dry the potatoes, this step will guarentee the crispiest hash browns!

  3. Turn on your BK Griddle on high, until hot.

  4. Place a tab of butter on your surface.

  5. Take a 8-16 oz of shredded potatoes and place on the griddle.

  6. Compress on the surface to form a 6-7 inch pancake, or leave them loose.

  7. Lightly toss or flip to cook through, adding salt and pepper to taste.


Chef’s Tips!

  • Serve with some sunny side up eggs for that perfect holiday family breakfast!

  • Have some fun, top with cheese,queso, chili, and green onions.

  • Or serve latke style with sour cream and applesauce.

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