cheesy pico de gallo hash browns
(2 ratings)
What's better than fresh home made hash browns....how about add some pico de gallo and some cheese on them. You can make these low sodium simply by leaving out any salt and using reduced sodium cheese, enjoy!
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(2 ratings)
yield
4 -6
prep time
1 Hr
cook time
40 Min
method
Griddle
Ingredients For cheesy pico de gallo hash browns
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4 mdrusset or yukon potatoes
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1 Tbspolive oil
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1/2 tspgranulated garlic
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1/2 tspgranulated onion
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1/2-1 tspblack pepper
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flat griddle
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1 cgrated cheese
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1/2-1 cpico de gallo
How To Make cheesy pico de gallo hash browns
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1Wash 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.
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2Strain 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. -
3Spread 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.
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4Spreading 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cheesy Pico de Gallo hash browns:
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