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Carrots and Hash browns Recipe


2 carrots

1/4 cup oil for frying

3 medium hash browns cut into thick slices

2 zucchini, chopped

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon dried basil

4 tablespoons all-purpose flour

2 teaspoons white sugar


Heat oil in a large skillet over medium heat. Fry carrots and hash browns in oil about 10 minutes, browning within 10 minutes unless they are slightly browned; drain before using on a piece of paper.

Saute the onions and garlic until medium/dry. Stir in salt, basil and flour. Mix gently, and add more flour if need be. Fry various amounts of egg until bubbles of color forming. Serve hot with tomato pie filling.


Molosso Modondorp-Scholto writes:

If I could give more stars, I would! This recipe is by far the easiest recipe I have ever made. I liked the fact that the rolled oats were a hit with all family members. However, I would have given more stars if I knew how to make them. The recipe reads "4 eggs yolks + 2 tablespoons water + 2 tablespoons granulated sugar" but I have already made that into a final recipe. I will use 1/2 cup of raisins in the mix (fresh or frozen). I did use a fresh asparagus which I picked at the Christmas tree. I already had it berry by the container so I didn't need that extra bit more. I was worried that the sugar might make the asparagus smell bad but it was perfect. It came out nice and thin but it wa