Empty My Fridge
Not Your Average HashBrown | Chef Jean-Pierre
Ingredients
- Potato2
- Butter4 tbsp
- Onion · diced1 + 1 pinch
- Egg2
- Cornstarch2 tbsp
- Cayenne pepper1 dash
- Garlic powder1 tsp
- Black pepper1 tsp
- Parsley · chopped2 tbsp
- Mozzarella cheese7
- Cheddar cheese7
Instructions
- Heat the whole butter in a fry pan, sauté the diced onion until golden brown, then set it aside.
- In a glass bowl, beat the eggs and mix in the corn starch, cayenne, onion salt, garlic powder, black pepper, chopped parsley and the cooked onion. Add this to the potatoes and mix well.
- Heat the clarified butter in the 11-inch non-stick fry pan. When hot, spread half of the potato mixture over the whole surface.
- Arrange the cheese slices on the potatoes, then cover with the other half of the potato mixture, making sure the cheese is fully covered. Add a little more salt and pepper, cover, and cook for 15 minutes over very low heat.
- After about 10 minutes, check the bottom. If it is golden brown, flip the potatoes over.
- Cook the other side for about 5 more minutes, or until golden brown.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
OnionEggCheesePotatoMozzarella cheeseCheddar cheese
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