Most people remember making rice krispies treats when they were young. Now is the time to reminisce by making them for yourself or by having fun with young kids who can get their hands all sticky in melted marshmallows. The recipe is super simple, takes little time to prepare, and requires no baking whatsoever. You can incorporate a number of additions that appeal to your tastes, which makes them easily customizable for any occasion!
3 tablespoons butter
6 cups rice krispies cereal
1 package mini Jet-Puffed marshmallows
Optional: 12 ounce bag white chocolate chips
8 ounce bag chocolate candies, Cadbury mini eggs
Peel the potatoes and shred to make 3 cups of potatoes. Rinse the shreds and pat dry with paper towels. Combine the potatoes with the chopped onions, ¼ teaspoon salt (or to taste), and 1/8 teaspoon pepper (or to taste). Melt butter in a medium large skillet over medium low heat. Pat the pancakes into a thin pancake form and place in the skillet. Cook the hash brown on one side for approximately 10 minutes or until the bottom is golden brown and crisp. Flip to the other side and cook for another 10 minutes or until crisp. Enjoy with your choice of condiments and toppings.
Recipe courtesy of Samantha St. Marie ’18.