cheesy pico de gallo hash browns

How To Make cheesy pico de gallo hash browns

• Step 1
  Wash potatoes and shred with skins on or removed. Soak in a large bowl of water for at least one hour, preferably several hours. This removes the starch and gives you a crispier hash brown. Not soaking them can result in soggy hash browns.
• 
  Step 2
  Strain and rinse potatoes well after soaking, dry as well as possible. Drizzle about one tablespoon of olive oil on a hot griddle. I use an elec. griddle because I do not have a gas stove.
• Step 3
  Spread shredded potatoes out evenly over griddle and cook over med. high to high heat, flipping over with spatula or tongs every 7-8 min. till potatoes are golden brown.
• 
  Step 4
  Spreading potatoes out as much as possible, sprinkle pico de gallo around, then cheese. You can use a reduced sodium cheese if watching your sodium. Heat until cheese melts.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!