Potato Hashbrowns

awww the potatoes want to go outside and play

Day two of Copper Chef America....the secret ingredient is........ still potatoes!  dummmdum dummm

Alright maybe I'm still giddy from the holiday gorging and that's why I'm talking to giant bags of potatoes now, but there they sit in mass quantity staring at me... daring me to to something with them.  Going to try something a little less cheesy and more crunchy.  We actually ate this with ketchup on the side.  What a lunch!

Potato Hashbrowns

Ingredients:

• 4 potatoes
  
• 2 eggs
• 1/4 cup  flour
• 1/2 tsp onion powder
• 1 tsp salt
• 1 tsp ground black pepper
• 2 Tbsp vegetable or canola oil, plus a little extra for the pan

1. Peel the potatoes and grate using a cheese grater on the larger side.

2. Place in bowl and mix in eggs.  Add flour, onion powder, salt, pepper, and 2 Tbsp oil and mix well.

3. Add several Tbsp of oil to a large frying pan and turn to medium/ med heat.  When pan is hot carefully scoop potato mixture in pan, flattening it out with a spatula into more of a pancake.  Cook till brown, scraping under with the spatula to loosen from the pan, for about 2 minutes each side.