hash brown recipe
these crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.
medium russet potatoes, medium scallions, all purpose or gluten free flour, large egg, kosher salt, garlic powder, onion powder, chili powder, paprika, black pepper, olive oil spray
- 2 medium russet potatoes
 - 3 medium scallions
 - 1/4 cup all purpose or gluten free flour
 - 1 large egg
 - 1 teaspoon kosher salt
 - 1 teaspoon garlic powder
 - 1/2 teaspoon onion powder
 - 1/2 teaspoon chili powder
 - 1/2 teaspoon paprika
 - 1/8 teaspoon black pepper
 - olive oil spray

- shred the potatoes in a food processor or with a box grater.
 - rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel.
 - place shreds to a plate lined with 2 layers of paper towels.
 - cook in a microwave on high for 2 minutes.
 - transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
 - heat a cast iron skillet on medium to medium low heat.
 - when hot generously spray with oil, then add the potatoes in an even layer.
 - cook until nicely browned on the bottom, about 7 to 8 minutes.
 - slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more.
 - garnish with scallion greens.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 medium russet potatoes
- 3 medium scallions
- 1/4 cup all purpose or gluten free flour
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray

 ### Assistant: The ingredients you'll need are:
- 2 medium russet potatoes
- 3 medium scallions
- 1/4 cup all purpose or gluten free flour
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray


You can follows these steps to make the recipe:
- shred the potatoes in a food processor or with a box grater.
- rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel.
- place shreds to a plate lined with 2 layers of paper towels.
- cook in a microwave on high for 2 minutes.
- transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
- heat a cast iron skillet on medium to medium low heat.
- when hot generously spray with oil, then add the potatoes in an even layer.
- cook until nicely browned on the bottom, about 7 to 8 minutes.
- slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more.
- garnish with scallion greens.
- .

