Ashley Shawna 
These crispy cheesy hash browns are the definition of delicious. Serve along side a Sunday morning breakfast, or even along with a sandwich after an active morning outside.
Preheat oven to 400° degrees.
Peel and grate the potatoes - rinse with cold water to remove excess starch. Strain potato by squeezing through a cheese cloth to remove extra moisture.
Add potato. butter, cheese, eggs, oregano, and pepper in with the shredded potatoes, mixing thoroughly.
Add 1 tablespoon of butter to a small pan over medium heat. Add the onions, cook for about 5 minutes, until they begin to caramelize. Add the garlic, cook until fragrant, about 2 minutes.
Add the garlic and onions to the potato mixture, making sure to incorporate fully.
Take a handful of the mixture and pack it on a baking sheet into nice sized round or oval hash browns.
Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Ingredients
Directions
Preheat oven to 400° degrees.
Peel and grate the potatoes - rinse with cold water to remove excess starch. Strain potato by squeezing through a cheese cloth to remove extra moisture.
Add potato. butter, cheese, eggs, oregano, and pepper in with the shredded potatoes, mixing thoroughly.
Add 1 tablespoon of butter to a small pan over medium heat. Add the onions, cook for about 5 minutes, until they begin to caramelize. Add the garlic, cook until fragrant, about 2 minutes.
Add the garlic and onions to the potato mixture, making sure to incorporate fully.
Take a handful of the mixture and pack it on a baking sheet into nice sized round or oval hash browns.
Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
