Preparation:
Combine first 5 ingredients, stirring well.
Melt butter in a large nonstic skillet over high heat; add carrot mixture,
pressing firmly with a spatula or wooden spoon. Cook 5 to 6 minutes or
until browned on bottom. Invert hash browns onto a plate, and slide back
into skillet. Cook and additional 5 to 6 minutes or until browned on
bottom.
Transfer to a serving plate; cut into wedges, and serve immediately. |
