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Hash brown recipe


Hash brown recipe




Add vegetables to any meal with these quick vegetable soups that are ready in minutes and mix well with a

dollop of cream or yoghurt. Preparing this is very simple: Peel the zucchini and carrots and mix them with eggs,


garlic, green onions and a little flour. Pour the jar into the hot pan and wait for the crackling signals that you

need to cook. The vegetables in the middle of the pancake will be a little softer, while the outside will be sweet

and crispy. After removing it from the pan, while it is still hot, quickly sprinkle salt on it to ensure that the spice

sticks stick. 97 A dollop of sour cream or spiced yogurt works great, but feel free to add applesauce (like latex!)

on top.


Looking for an alternative to steaming vegetarian dishes? Don’t miss the onion rings, asparagus pasta salad,

sweet and sour casserole, and other family favorites.

Hash brown recipe

Hash brown recipe new york times recipes



for 4 pancakes: – 1 piece/pancake ° 1 large potato (150 g) ° 1 carrot


° 1 onion

° 1/2 garlic

° 40 g peas

° 1 egg

° 1 spoon of flour


° oil ° Salt Black pepper

* Preparation:


Preheat the oven to 180°C.

Drain the vegetables, place them in a colander and let them sit for 20 minutes.

Boil the peas in a pan for 4 to 5 minutes and drain.

Put the vegetables, chopped oil, salt, pepper in a salad bowl, add the egg and flour and mix everything.

Place the bread on a plate covered with baking paper and spread 1 tablespoon of the mixture.

Remove the clip and repeat the process 3 times.

Then cook for 5 to 10 minutes.


Serve the vegetable peels and salad.

Have fun!

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