Carrot Hash Brownsfrom Southern Living 1996 Annual Recipes, page 107
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.