Finally I found the time to sit down and write a little. The past few weeks have been quite busy. The first thing I want to say is that I had the pleasure of attending BlogHer Food 13. I loved! I got super-inspired. Very interesting and educational sessions. The event was very well planned. Exquisite food … what else I can say? If you ever have the opportunity to attend please do.
And as usual time flies. Father’s day came and went … and I’m still here thinking where the heck the first half of the year went! LOL. I just hope that the next three weeks fly also because we’re going on V.A.C.A.T.I.O.N.S next month. I cannot honestly wait. After slaving for 2 year without a break we’ve decided to unplug a little bit. It will be the first plane ride for Matthew and Vicky so I’m a little nervous.
Anyway back to business … The recipe!
When I was planning breakfast’s menu for my husband I knew we had to have something with potatoes … Everyone at home are potato lovers. So I decided to prepare this easy and delicious recipe. It has become one of our favorite side dishes. On this occasion I served it for breakfast with an egg bake but other times I have made it to accompany a main dish for lunch or dinner.
- 4 cups frozen shredded hash browns
- 1/2 cup finely chopped onion
- 2 tablespoons milk
- 2 eggs beaten
- 1/4 cup all-purpose flour
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup corn oil
Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
Into a small bowl mix with a fork the eggs and flour until you see no lumps.
Add to the hash browns the onion, milk, eggs and flour mixture, mozzarella, salt, garlic and peper. Mix until well incorporated.
In a skillet over medium heat, heat oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.