Cheesy Pico de Gallo hash browns
You can make these low sodium simply by leaving out any salt and using reduced sodium cheese, enjoy!
4 mediumrusset or yukon potatoes
1 Tbspolive oil
1/2 tspgranulated garlic
1/2 tspgranulated onion
1/2-1 tspblack pepper
1 cgrated cheese
1/2-1 cpico de gallo
How to Make Cheesy Pico de Gallo hash browns
- 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.
- 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.