Shredded Hash Browns

Serves 2


  • 1 medium russet potato, peeled
  • 1 tsp Spice Blend*
  • 1 tbsp butter for frying

*Spice Blend

  • 1 tsp paprika
  • 1 tsp dried garlic
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepperĀ 


  • box grater
  • nonstick frying pan


  1. Place potato in sauce pot, cover with cold water and bring to a boil. Once at a boil, cook about 20 minutes. You want the potato to be cooked, but still slightly firm
  2. Drain the potato and allow it to cool
  3. Shred with a box grater
  4. Combine Spice Blend elements in a small bowl, add 1 tsp of the Spice Blend to the potatoes and toss gently, breaking potatoes apart while tossing so as not to end up with mashed potatoes
  5. Melt butter in a nonstick pan on high heat, moving the butter around to keep from burning; if pan gets smoky, turn down the heat to medium-high
  6. Add potatoes to the pan when the butter is melted, but do not over-crowd the pan. Fry in two batches, if needed (depending on the size of your pan). Allow to cook 4-6 minutes, or until golden brown and crispy
  7. Great with cheddar cheese, sausage, vegetables, or eggs on top