NOT-JUST-FOR-BREAKFAST SMASHBROWNS
Steps:
- Boil potatoes. Drain water. In a bowl, add the potatoes and garlic cloves and mash. Keep potatoes a little chunky to add texture. Season with salt and pepper. Heat the vegetable oil on medium heat in a frying pan. Cook the shallots until translucent, about 5 minutes. Add the shallots to the smashed potatoes. Add the smashed potatoes to a pan, sprinkle with salt and pepper and fry. Using a spatula flip the potatoes constantly to allow them to crisp up and turn golden brown, about 5 minutes.
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Vera Criuse
[email protected]Amazing!
Md Miezan
[email protected]I'll definitely be making these again.
Joseph Padden
[email protected]I used sweet potatoes and they were so flavorful.
Sonic Sonic
[email protected]A great way to get my kids to eat their vegetables.
Raynelle Chavez
[email protected]I love that I can use up leftover potatoes.
JUVII HENDRIXC DA GOAT
[email protected]Crispy on the outside and fluffy on the inside.
Josna Rashid
[email protected]Turned out great!
M Umer Korai
[email protected]So easy to make.
sarah Howard
[email protected]These were a hit with my family.
Habijul Islam
[email protected]I'll definitely be making these again.
Miss Nadia
[email protected]So good!
Daily life games “Dlg” Dlg
[email protected]These were amazing! I used sweet potatoes and they were so flavorful and crispy.
Alex Deering
[email protected]I made these for dinner tonight and they were a hit with my family! They were so easy to make and they were so good.
Ashok Dhami
[email protected]These were delicious! I used a mix of russet and Yukon Gold potatoes and they were crispy on the outside and fluffy on the inside.
Rekike Solomon
[email protected]I've never made smashbrowns before but these were so easy to make and they turned out great! I will definitely be making these again.
Isiah Brown
[email protected]These were easy to make and turned out great! I used Yukon Gold potatoes and they were crispy on the outside and fluffy on the inside.
Nathan Glastetter
[email protected]I made these for breakfast this morning and they were delicious! I used sweet potatoes and they were so flavorful.
Nadia Baloch
[email protected]These were so good! I used russet potatoes and they were crispy on the outside and fluffy on the inside. I will definitely be making these again.
Gifty Kumah Teide
[email protected]I've made these smashbrowns several times now and they always turn out great. I love that I can use up leftover potatoes and they're a great way to get my kids to eat their vegetables.
Vladas Lukosevicius
[email protected]These smashbrowns were a hit with my family! They were so easy to make and they turned out perfectly crispy on the outside and fluffy on the inside.