Carrot And Potato Hash Browns With Spinach Cream Recipe

Cooking Directions

• STEP 1.Start by grating the carrots and potatoes using a box grater. Squeeze out any excess moisture from the grated vegetables.
• STEP 2.In a large bowl, combine the grated carrots, potatoes, flour, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
• STEP 3.Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Take a handful of the carrot and potato mixture and shape it into a patty. Place the patty in the skillet and flatten it with a spatula. Repeat with the remaining mixture, making sure not to overcrowd the pan.
• STEP 4.Cook the hash browns for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
• STEP 5.While the hash browns are cooking, prepare the spinach cream. In a blender or food processor, combine the spinach, garlic, cream cheese, salt, and pepper. Blend until smooth and creamy.
• STEP 6.Serve the carrot and potato hash browns hot, topped with a dollop of spinach cream. Enjoy!

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated carrots and potatoes to ensure crispy hash browns.
• You can customize the seasoning of the hash browns by adding herbs or spices of your choice.
• For a vegan version, substitute the cream cheese in the spinach cream with a dairy-free alternative.

Storage and Serving

• Leftover hash browns can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the hash browns in a preheated oven or toaster oven to maintain their crispiness.
• Serve the hash browns as a side dish for breakfast or brunch, or as a main course with a side salad for a complete meal.