Rosemary Hash Browns
Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as a nutritional supplement. Do not follow recipe unless you have essential oils approved for internal use.
Yukon gold potatoes, shredded
2 drops Rosemary essential oil
In a large skillet heat 4 TBS of avocado oil. Add shredded potatoes and cook until brown on each side. Add sea salt and black pepper to taste. Add two drops of Rosemary essential oil to one teaspoon of Avocado oil, blend well, then drip around the outside edge of the hashbrowns (so it permiates to the inside), let cook for another 1-2 minutes on reduced heat.