Teresa's Recipes
Apple Cinnamon Hashbrowns
Start your day with these delightful Apple Cinnamon Hashbrowns, where the crispiness of golden-brown potatoes meets the warm sweetness of fresh apples and aromatic cinnamon. This dish brings together the comforting flavors of a traditional breakfast with a fruity twist that will have your taste buds dancing. Originating from the classic American breakfast, hashbrowns have been reinvented in many ways, and this version is sure to become a favorite in your home!
Ingredients
- 2 large, peeled and shredded Potatoes
- 1 medium, peeled and shredded (preferably a sweet variety like Fuji or Honeycrisp) Apple
- 2 tablespoons Butter
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Pepper
- 1 teaspoon, plus extra for serving Ground cinnamon
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 210
- Fat: 8g
- Carbs: 34g
- Protein: 3g
- Sodium: 250mg
- Sugar: 4g
Instructions
- In a large mixing bowl, combine the shredded potatoes, shredded apple, cinnamon, salt, and pepper. Mix well to ensure the flavors are evenly distributed.
- Heat the butter in a large skillet over medium heat until melted and bubbling.
- Once the butter is ready, add the potato and apple mixture to the skillet, spreading it out evenly.
- Cook for about 10 minutes without stirring, until the bottom is golden brown and crispy.
- Carefully flip the hashbrowns using a spatula, or by sliding them onto a plate and flipping them back into the skillet. Cook for another 10 minutes, or until the other side is also golden brown and crispy.
- Remove from heat and serve hot, with a sprinkle of additional cinnamon on top for an extra flavor boost.
Tips
- For extra flavor, consider adding a pinch of nutmeg along with the cinnamon.
- You can substitute half of the butter with olive oil for a healthier option.
- If you prefer your hashbrowns to be extra crispy, try squeezing out excess moisture from the shredded potatoes and apples before mixing.