Description
Who else loves lazy recipes! *raises hand* By using a leftover baked potato, this delicious and cheesy hash browns recipe comes together SO quickly and easily. Sub vegan cheese to make this recipe vegan.
Ingredients
Scale
- 1 teaspoon extra virgin olive oil (or sub avocado oil)
- 1/2 small onion, chopped (about 1/4 cup)
- 1 leftover baked potato, roughly chopped
- 2–3 tablespoons water
- Sprinkle garlic salt
- 1/4 cup shredded cheddar cheese (or sub vegan cheese)
- 1/2 teaspoon chives, chopped (about 1 chive)
Instructions
- Pre-heat a small pan over medium heat with oil of choice. Add onion and stir.
- While the onions cook, roughly chop the leftover baked potato. Keep potatoes to the side for now.
- Continue cooking onions until they’re just browning, about 5-6 minutes, stirring frequently.
- Add potatoes and stir to combine with the onions. Add about 2-3 tablespoons of water, scrape the brown bits from the bottom of the pan, stir potatoes and onions, and cover the pan to warm the potatoes through and get the flavor of the browned onions into the potatoes. Stir occasionally.
- After about 3-4 minutes when the potatoes are warmed through and most of the water has cooked off, remove cover. Sprinkle with garlic salt and stir in. Continue cooking, stirring occasionally until potatoes start to brown. Note: carefully taste test the potatoes to see if you want to add more salt, to taste.
- Top with shredded cheddar cheese, cover pan with lid, and cook until cheese is mostly melted, about 2-3 minutes.
- Serve and top with fresh chives, if desired. Let the hash browns cool until they’re safe to eat. Enjoy!
Notes
Note #1: This recipe is made for one leftover baked potato. This serves one person as an entrée or two as a side dish. Multiply the recipe as desired to serve more.
Note #2: When I bake potatoes, I put a pretty good amount of salt on the skin. So, I didn’t add a lot of salt to this recipe. You may want to add more salt if your leftover baked potato is not very salted.
