Thanks for sharing Dolly! That sounds really good. I have a hard time getting frozen hash browns to brown like I like them. This would be easier, too! I may or may not use sausage and might add a little chopped onion, green pepper and possibly sliced black olives to the eggs. I’ll get some of these potatoes next time I’m at the store and give it a try.
My recipe would be similar to yours SC as I am a vegetarian.(45 years) In reading the comments at the site .. finding them helpful in knowing what to avoid. I have found in using frozen shredded potatoes, one needs to thaw them first.
Nothing beats your own scrubbed and skins-on Red Skins shredded just before cooking.
Gotta get busy an leave the hotel for a few hours. will stop back briefly have have oranges and salad for lunch. Have Chiropractic session at 2. then massage. Hope to be back in time to stream the rally and hopefully a good link to do so will be evident.
.. thanks to all in advance for the great comments/info I know will be shared. Come testimony on the hill, confirmation for Gorbush under way, USSS mess still unraveling as are the wiretappings.
Best I can offer is to use a heavy cast iron skillet, get the skillet really, really hot first, carefully pour in some olive oil and then drop the potatoes in. There will be steam from the frozen ice crystals, but watch them and turn them a couple of times. You may have to add another dollop of oil after the first turning.