Potatoes are those happy roots..I mean in my wiki there would be no one who
can say no to potatoes. Wait.. I don't know but I just love potatoes and made
my family fall in love with it too. One of the first dishes I made for my life
partner and made him wow (I was still a novice then and his close friends
would never believe he liked a vegetable, something that was not chicken) was a potato
dish. I would love to share that recipe but, some other day. Ok, coming back to
the subject. I was making hash browns and then stopped frying them half way
because I was in a mood to try something new, easy and cheesy. So here you go! The awesome easy, cheesy baked heaven.
INGREDIENT :
Makes 12
3 Big Idaho potatoes
1 Small yellow onion
1 Tsp dried oregano
1 Tsp salt
1 Cup shredded cheddar cheese
1 Tbsp olive oil/any cooking oil
METHOD :
Preheat the oven to 400 degree F.
Prepare a 12 cup muffin tray by spraying non stick spray.
Peel the onion and finely grate in a handheld grater and keep aside.
Clean the potatoes and finely grate these too. Once all the potatoes are grated, squeeze out any extra moisture from the potatoes as much as possible. You can either place them in a kitchen towel in batches and squeeze tightly to drain all the liquid or even use your hands.
Line a microwave safe plate with paper towel and place the grated, squeezed potatoes and heat it for about 1 min. You should do this in two batches. This step helps to get a crispy texture to the hash. You can also avoid this step too.
Take this potato in a mixing bowl, add the grated onion without any liquid and the rest of the ingredients and mix thoroughly.
Equally divide and fill in the prepared muffin cups and bake for about 20 minutes or until the top turns golden and crispy.
Once done let it cool for 5 minutes and remove to a plate and serve warm.
These baked fajita hash are crispy outside and soft inside and tastes great with the fajita seasoning.
INGREDIENT :
Makes 12
3 Big Idaho potatoes
1 Small yellow onion
1 Tsp dried oregano
1 Tsp salt
1 Cup shredded cheddar cheese
1 Tbsp olive oil/any cooking oil
METHOD :
Preheat the oven to 400 degree F.
Prepare a 12 cup muffin tray by spraying non stick spray.
Peel the onion and finely grate in a handheld grater and keep aside.
Clean the potatoes and finely grate these too. Once all the potatoes are grated, squeeze out any extra moisture from the potatoes as much as possible. You can either place them in a kitchen towel in batches and squeeze tightly to drain all the liquid or even use your hands.
Line a microwave safe plate with paper towel and place the grated, squeezed potatoes and heat it for about 1 min. You should do this in two batches. This step helps to get a crispy texture to the hash. You can also avoid this step too.
Take this potato in a mixing bowl, add the grated onion without any liquid and the rest of the ingredients and mix thoroughly.
Equally divide and fill in the prepared muffin cups and bake for about 20 minutes or until the top turns golden and crispy.
Once done let it cool for 5 minutes and remove to a plate and serve warm.
These baked fajita hash are crispy outside and soft inside and tastes great with the fajita seasoning.
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