What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it ;s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.Now that I know the difference, I can ;t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.The cost savings depend largely on the almond butter. I ;ve bought jars of almond butter at Trader Joe ;s for seven dollars, so there ;s not much savings opportunity there.However, I ;ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.Homemade Almond Butter TipsWhen it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don ;t give up!The other trick is to buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it ;s absolutely worth it.Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I ;ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn ;t tell a difference in the texture or flavor of the final product.My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it ;s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Almond ButterAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 16 ounces 1xCategory: Nut ButterMethod: BlendedCuisine: American★★★★★4.9 from 55 reviewsHomemade almond butter is healthy, affordable and even more delicious than store-bought! It ;s easy to make, too. You ;ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that ;s 16 ounces, the equivalent of a jar of almond butter from the store). Scale 1x2x3x Ingredients16 ounces (3 cups) raw almonds¼ teaspoon saltOptional: ¼ teaspoon ground cinnamonOptional: ½ teaspoon vanilla extractOptional: 2 tablespoons maple syrup or honeyInstructionsPreheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.Let the almonds cool until they’re just warm (not hot), about 10 minutes.Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.Best of all, they ;re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it ;s about time you met them.These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.What makes these blueberry muffins healthy?These muffins are more healthy than your average blueberry muffins. They ;re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They ;re lower in overall sugar content compared to coffee shop muffins.Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don ;t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.Blueberry Muffin Recipe TipsYou can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won ;t tell).These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!Recommended EquipmentI love this sturdy, made-in-the-USA muffin pan (affiliate link). I don ;t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I ;ve never had to soak or scrub on this pan.Watch How to Make Blueberry MuffinsLove these muffins?Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!Healthy Apple MuffinsHealthy Banana MuffinsHealthy Carrot MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini MuffinsPlease let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Blueberry MuffinsAuthor: Cookie and KatePrep Time: 13 minutesCook Time: 22 minutesTotal Time: 35 minutesYield: 12 muffins 1xCategory: MuffinMethod: BakedCuisine: American★★★★★4.9 from 200 reviewsThese healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cinnamon (optional)⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extract1 cup (6 ounces) blueberries, fresh or frozen1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Who wants a mimosa?! My answer is yes, always. Mimosas are supremely simple bubbly cocktails made with sparkling wine and orange juice. They ;re light, fizzy and easy to sip.I love ordering mimosas at weekend brunch, and serving them to family and friends on holidays—Easter, Mother ;s Day, July 4th, Christmas, you name it. Mimosas liven up wedding showers and baby showers. I bring mimosa supplies to football watch parties, and no one complains.I ;ve shared a few variations on mimosas over the years. Today, I ;m going to share everything you ;ve ever wanted to know about mimosas, plus a basic mimosa recipe and variations.If you haven ;t poured your first mimosa yet, you ;ll be a mimosa expert by the end of this post! If you ;re a seasoned mimosa drinker, I think you ;ll find some new tips here, too.Mimosa IngredientsClassic mimosas require just two ingredients: dry sparkling wine, and orange juice. Some recipes will tell you to add Cointreau or orange liqueur. Don ;t listen to them!Sparkling WineThe best Champagne for mimosas isn’t actually Champagne. For mimosas, opt for less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they’re both delicious dry sparkling wines that mix well with juice.Bonus? They’re affordable. A good bottle of Cava or Prosecco will run about $12 to $16. Avoid super cheap sparkling wine (cough, André), unless you want a headache with your mimosas. Don ;t waste your pricy bottle of Champagne on mimosas, since we ;re diluting those delicate notes with orange juice.My go-to sparkling wine for mimosas is Freixenet Cordon Negro Brut Cava. It comes in a striking black bottle with gold writing on the label, and generally costs about $12.Orange JuiceCold, fresh orange juice is best for mimosas. If you ;re buying orange juice at the store, opt for high-quality, not from concentrate, pulp-free orange juice. I don ;t mind pulp when I ;m sipping orange juice on its own, but the pulp makes a mess when it mixes with bubbly.If you want to juice your own oranges, juice them in advance so you can chill the juice before using. If you see any pulp floating around, strain the orange juice before chilling. Any member of the orange family will yield delicious juice for mimosas, from navel oranges to blood oranges to clementines.Mimosa RatioThe perfect ratio of sparkling wine to orange juice is up to you.  My suggestion? Start with the 50/50 ratio suggested below and adjust from there.I make my mimosas with 2 parts sparkling wine and 1 part orange juice—they ;re light, fizzy, and pack a punch. That ;s how we made them when I was a bartender.If you like sweeter, more juicy mimosas, start with a 50/50 ratio and add more orange juice if desired.  After some delicious experimentation, you ;ll know exactly how you like your mimosas!How to Make the Best MimosaStart with cold ingredients, and keep them chilled. Warm mimosas are not nearly as refreshing.Serve mimosas in Champagne flutes. Their tall design helps retain bubbles. If you don ;t have those, use wine glasses.Pour in the sparkling wine first. Otherwise, the wine/orange juice mixture might overflow and make a mess.When pouring the wine, hold your glass at a slight tilt (like you would when pouring beer) to preserve carbonation.Don ;t stir your mimosas! The pouring action alone will mix your drink, and stirring them will release more bubbles.To garnish or not to garnish? I like my mimosas as simple as possible, so I don ;t garnish my drinks. You could, however, dress up the rims of your glasses with an orange twist or a cute little orange wedge, like Ali does here.Watch How to Make MimosasEasy Mimosa VariationsBasic mimosas are made with orange juice, and there ;s nothing wrong with a good thing. If you want to change them up, though, choose any of the following juices instead!Cranberry juice (“Poinsettia”)Grapefruit juice (“Megmosa”)Peach purée (“Bellini”)Pineapple juicePear nectarPomegranate juiceApple ciderWatermelon juiceHow to Make a Mimosa BarSince mimosas are so simple, offer a mimosa bar where your guests can combine chilled sparkling wine and juice in their own glasses. To make it even more fun, you could provide orange juice and any of the juices listed above so guests can mix and match.Mimosa PitchersYou could pre-mix mimosas in a pitcher. Just combine equal parts sparkling wine and juice. The downside is that you ;ll lose some carbonation in the process, so mix them just before the party and store the pitcher in the refrigerator until guests arrive.Please let me know how your mimosas turn out in the comments! I hope my mimosa tips yield the best mimosa you ;ve ever had. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Best MimosaAuthor: Cookie and KatePrep Time: 5 minutesCook Time: 0 minutesTotal Time: 5 minutesYield: 8 mimosas 1xCategory: CocktailMethod: PouredCuisine: American★★★★★5 from 5 reviewsLearn how to make classic orange mimosas with this recipe, plus find tips on how to make them your own! Mimosas are super easy to make once you know the basics. Recipe yields about 8 mimosas. Scale 1x2x3x Ingredients1 bottle (750 mL) chilled Cava or Prosecco2 to 4 cups chilled pulp-free orange juiceInstructionsWhile holding your Champagne flute at a slight tilt, fill the glass about halfway with sparkling wine.Fill the rest of the glass with orange juice, and serve promptly. Feel free to adjust the ratio of sparkling wine to orange juice to suit your preferences (I like my mimosas with more sparkling wine than orange juice).

Somehow over the years, I ;ve neglected to share a basic whole wheat pancake recipe. I ;m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you ;re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They ;re great either way.These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I ;m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don ;t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.I know that whole wheat flour has a reputation for producing bitter baked goods, but here ;s the deal—if that ;s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.Fresh whole wheat flour is mildly nutty in flavor and delicious. I ;ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I ;m usually able to find white whole wheat flour in decently stocked grocery stores these days. To prolong your flour ;s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).Please let me know how you like these in the comments, or by sharing a photo on Instagram with the hashtag #cookieandkate! I love to check our your creations. Craving some more creative pancakes? Here are my full pancake archives. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 6 pancakes 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.8 from 50 reviewsThese whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary). Scale 1x2x3x Ingredients1 cup milk of choice1 tablespoon apple cider vinegar or distilled white vinegar1 cup white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt¼ teaspoon ground cinnamon1 egg2 tablespoons unsalted butter, melted2 tablespoons maple syrup or honey1 teaspoon pure vanilla extractInstructionsIn a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.Meanwhile, if you are using an electric skillet, preheat it to 375 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).Gently stir the batter one last time, in case the liquid has separated. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burrito recipe on the request of several readers, and everyone has suggested including potatoes. Hash browns seemed like the easiest way to incorporate crispy potatoes.Soggy hash browns have no business on my plate. Crispy hash browns or bust!Hash browns are easy to make. Basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I ;ve used this trick with my roasted breakfast potatoes, potato wedges and mashed potatoes, too.My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.Cooking over high heat is tricky no matter what kind of oil you’re using. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat.If you follow my recipe, you ;ll stir the potatoes and press them back down against the skillet every two minutes. That’s just long enough for the potatoes to get crispy; stirring ensures that some of the potatoes don’t burn while the rest are left uncooked.Lastly, you ;ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. They offer more complex flavor than standard hash browns, too, since they ;re cooked in olive oil with garlic and onion powder until golden and crispy.What makes these hash browns the best?In summary:Rinsing the grated potatoes and drying them well removes excess starch and helps the potato cook to irresistible, crispy perfection.Cooking the potatoes with garlic, powder onion powder and olive oil makes them far more flavorful than diner hash browns.Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don ;t burn your hash browns.Homemade hash browns go great with eggs, cooked any which way (here are all of my egg recipes). I think they would be especially great with this broccoli cheddar frittata.Cook up these hash browns for a casual weekend breakfast or serve them to friends for brunch!Please leave a comment to let me know how these turn out for you. Your star ratings with your comment is much appreciated, too (those help convince other visitors that the recipe is worth making!). Have a great weekend! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Delicious Crispy Hash BrownsAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.6 from 29 reviewsLearn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they ;re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below. Scale 1x2x3x Ingredients1 pound Russet potatoes (2 small-to-medium), peeled if desired½ teaspoon salt¼ teaspoon garlic powder¼ teaspoon onion powder¼ cup extra-virgin olive oilInstructionsScrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)Season to taste with additional salt, if necessary, and serve hot.