SFUJN

CRISPY CHEESY HASH BROWNS
I make these hash browns most Tuesdays.
It's great to munch on for breakfast or lunch!
I adapted this recipe to make it vegetarian.
Without the egg, Which we don't eat during our vegetarian fast.

Ingredients
3 small potatoes peeled, boiled
1/3 cup flour
1 tblsp plain yogurt
3 tbsp butter, softened
3/4 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
oil, for frying, use a non stick pan, it uses less oil.

Instructions
Grate the potatoes and add the grated potatoes to a medium sized bowl.
Add the flour, yogurt, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined.
Use a greased 1/4 cup measuring cup to portion out the mixture and form into patties with your hands.
Heat a few tablespoons of oil in a large non stick skillet over medium high heat.
Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.
Add more oil as needed. Press down with a spatula. Transfer the cooked hashbrowns to a paper towel lined plate. Serve hot.