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Garlic Parmesan hashbrowns
Ingredients 3 large russet potatoes 1 1/2 tbsp corn flour Salt and pepper to taste 1 tbsp garlic powder 1 egg Parmesan cheese for garnish Oil for frying Method: Peel and cut the potatoes into big chunks. Parboil the potatoes for 10 minutes in salt water. Drain and set aside. Once the potatoes are cooled grate them. In a mixing bowl add the grated potatoes. Season with salt pepper and garlic powder. Add egg and corn flour. Mix well and make oval shapes. Place them onto a parchment paper and freeze for 30 minutes. In a pan add oil on medium high heat. Fry the hashbrown. Cook each side until golden brown, about 5-6 minutes per side. Once cooked remove from pan on a cooling rack. Garnish with grated Parmesan cheese and serve warm
there is a plate with some brown sugar pop tarts on it and the text overlay says sheet pan cinnamon - brown sugar pop tart
Sheet Pan Cinnamon Brown Sugar Pop Tart
For a slumber party or a special breakfast treat, this Sheet Pan Cinnamon Brown Sugar Pop Tart can’t be beat! Warm cinnamon brown sugar filling in a flaky crust topped with cinnamon sugar icing–there’s plenty sugar and spice to go around. This giant treat brings so much fun and yum to the breakfast table! The oversized flaky crust is just brimming with warm cinnamon brown sugar filling and topped with a cinnamon sugar icing. Everyone is sure to love all that sugar and spice!
the softest gluten - free oatmeal cream pies on a cooling rack
How to Make the Softest Gluten-Free Oatmeal Cream Pies
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