This was also served for the fam on Christmas morn and there was not a stitch left over. These babies are now a permanent fixture of my Sunday Brunch Menu
SPICY HASH BROWNS
4 medium potatoes, peeled, grated and squeezed dry
1/2 cup carrot, grated
3 green onions, diced
1 tsp cumin
1 tsp cayenne
salt/pepper, to taste
1 tbsp safflower oil
Pre heat over to 350 degrees
Combine potatoes, carrots and onions in a large bowl
Add in cumin, cayenne and salt/pepper using your hands to incorporate
Warm oil in skillet over medium heat
Add in potato mixture and cook for 10 minutes, stirring occasionally as to not have potatoes stick.
Put mixture into a small over safe dish (or if your skillet is oven safe just use that) and bake for about 10 minutes or until top is golden brown.