no-carb hashbrowns
I am an absolute potato fiend. Now that I am a carnivore, I love that I can continue to have these crispy, salty hashbrowns.
Ingredients
paneer
butter, duck fat, or ghee
salt
Instructions
- heat a small amount of butter in a skillet over medium heat
- while the skillet heats up, grate paneer with largest shred size of your cheese grater
- salt the shreds (paneer is super bland)
if you want crispy hashbrowns:
distribute shreds in an even layer in the pan and fry for 3-4 minutes until underside is golden brown
flip and cook an additional 3-4 minutes til golden
salt to taste (seriously, super bland)
if you want softer, gooey hashbrowns:
distribute 1/2 of shreds in an even layer in the pan and fry for 3-4 minutes until underside is golden brown
distribute the second 1/2 of the shreds over the first to create depth and flip and cook an additional 3-4 minutes til golden
salt to taste (seriously, super bland)
if you want McDonald;s-style hashbrowns:
mix 2 oz grated paneer with 1 egg yolk and salt to taste
shape into patties and fry in duck fat, butter, or ghee until golden, about 3 minutes per side
salt to taste (seriously, super bland)
Helpful Amazon Links:
– skillet
– best salt ever, use code meatfam for 15% off your order
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