Carrot Hash Browns, SL 1996

How about adding a little bit of Vitamin A into one of my favorite dishes? These carrot hash browns were a great alternative to regular all potato hash browns. I really enjoyed the buttery flavor of the hash browns (The Mister said it may have been a bit too much butter), but I'm not one to turn her nose up at hash browns or butter for that matter.

Carrot Hash Browns

from Southern Living 1996 Annual Recipes, page 107

4 carrots
2 potatoes
1/2 onion
1 tsp salt
1 tsp pepper
3 tbsp butter

Shred carrots, potatoes, and onion. (We chopped ours in the food processor.) Mix in salt and pepper. Melt butter in a nonstick skillet on high heat. (We used a cast iron skillet.) Spread hash brown mix in the bottom of the pan and cook for 5 minutes. (Our heat was too high and burned the bottom of the hash brown mix. Next time we need to watch it more closely.) Flip the hash browns to cook the opposite side for 5 minutes.