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Mike Charlasch

@mikecharlasch

4 months ago
Co Creator: kaizone61 stevesmithdrums kanjiraking fareedhaque gbrooksjazz
Over the past few months we’ve worked with old friends to promote the “Summit” reunion, an awesome world fusion group featuring @gbrooksjazz, @fareedhaque, @kaizone61, @stevesmithdrums and @kanjiraking. Bay Area peeps, this is gonna be outstanding, at @thefreightberkeley on July 17. Please tell your friends, and do not miss! . . . #georgebrooks #fareedhaque #kaieckhardt #stevesmith #selvaganesh
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Posted On: July 1st 2026, 09:45 pm
Tagged Users:
@gbrooksjazz
gbrooksjazz
@kanjiraking
kanjiraking
@kaizone61
kaizone61
@fareedhaque
fareedhaque
@stevesmithdrums
stevesmithdrums
Over the past few months we’ve worked with old friends to promote the “Summit” reunion, an awesome world fusion group featuring @gbrooksjazz, @fareedhaque, @kaizone61, @stevesmithdrums and @kanjiraking. Bay Area peeps, this is gonna be outstanding, at @thefreightberkeley on July 17. Please tell your friends, and do not miss!
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#georgebrooks #fareedhaque #kaieckhardt #stevesmith #selvaganesh

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Are these cheesy hash browns better than McDonald’s hash browns? Watch to find out 👀 Here’s how to make a slightly lower calorie, higher protein version ⬇️ Ingredients (makes 6): 6 medium russet potatoes 40g cornflour (approximately 5 level tbsp) 100g mozzarella, grated 1 tsp garlic powder 1 tsp black pepper Salt, to taste 15ml olive oil, for brushing the whole batch Dipping sauce: 120g Greek yoghurt 30g ketchup (approximately 2 tbsp) 1 tsp hot sauce 1 tsp garlic powder Black pepper Smoked paprika 1 tsp lemon juice Salt, to taste Method: 1. Peel the potatoes and boil in salted water for about 8 minutes, until partially cooked but still firm in the centre. 2. Drain thoroughly and leave to cool until comfortable to handle. Coarsely grate, then spread out for a few minutes to release any steam. Gently squeeze out any excess moisture. 3. Place the grated potatoes in a bowl with the cornflour, mozzarella, garlic powder, black pepper and salt. Gently mix until evenly combined. 4. Divide into 6 equal portions. Firmly press each into a flat oval or rectangle, approximately 2cm thick. Refrigerate for 20 minutes to help them hold their shape. 5. Preheat the air fryer to 200°C. Use the olive oil to brush both sides of the hash browns, reserving a little to grease the basket. 6. Arrange in a single layer with space between them. Cook in batches if necessary. 7. Air fry for approximately 8-10 minutes, carefully turning halfway through, until golden and crisp outside and tender in the centre. Start checking at 6 minutes; timing will depend on their thickness and your air fryer. 8. Mix all the dipping sauce ingredients together and serve alongside the hash browns. Nutrition per hash brown with dipping sauce: Calories: 301 Protein: 10g Carbs: 45g Fat: 9g Original creator: @iramsfoodstory #hashbrowns #recipe #cheesy
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