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
Avocado oil
black pepper
sea salt
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.