- 5 medium sized Yellow Potatoes, either peeled or scrubbed well
- 1 clove of Garlic, minced
- 1 cup diced Mushrooms
- 1 Green Onion, diced
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 Tbsp Oil, divided
Shred potatoes- you can either use a handheld shredder or a food processor with a shredder attachment. Give the shredded potatoes a rinse to remove some of the starch. Spread them on a towel to dry them off a little.
Mix all ingredients, except one tablespoon oil, together in a large bowl. Heat remaining oil in a skillet on medium-high heat (I used my beloved cast iron). When oil and skillet are hot, pour in hash brown mixture. If you want more crispy pieces, cook in two batches. Let hash sizzle for 2-3 minutes until the begin to brown, then flip. Continue this process until all ingredients are cooked through and hot. Serve. This would be delicious served for breakfast alongside steamed greens, or even a fruit salad.