3 cloves garlic, minced
3 teaspoons paprika
1 green onion, diced
1 large potato, peeled and cubed
2 eggs, beaten
2 cups milk, or as needed
1 tablespoon cider vinegar
1 tablespoon dried oregano
1 teaspoon dried basil
In a small saucepan, combine the garlic, paprika and green onion; cook, stirring occasionally, until the garlic is softened. Drain excess garlic; crumble and set aside.
Heat oven to 275 degrees F (135 degrees C).
Place the diced potato and green onion in a large stock pot with enough water to cover. Bring to a boil and continue boiling for about 10 minutes, until potatoes are completely cooked, but holding their shape. Drain potatoes, reserving liquid.
In a large bowl, mix together milk, vinegar, oregano and basil. Whisk potatoes into both milk and vinegar mixture. Continue to stir until all ingredients are well blended. Pour mixture over vegetables.
Roast 5 to 7 minutes, turning once when necessary and about 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and let stand 15 minutes, until the dish is level and potatoes are tender. Remove from oven and let cool on a wire rack.
I used pre-made hashbrowns, baked them and then fried them. I only used 1/2 tsp of oil and I also baked the hashbrowns in my oven for about 20 min. They came out browned and delicious. My family really liked them.
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