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East Cooper CAS

@eastcoopercas

2 months ago
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Posted On: September 21st 2026, 07:14 pm
What would you choose? 🍂✏️
Comments (14)
estelle.bauer a month ago

estelle.bauer

Slay @lilahclaireb

smithbhomes a month ago

smithbhomes

@blakegez looseleaf or wood pulp

griffinhighland a month ago

griffinhighland

@ben_grave3 legend

_zmilad1 a month ago

_zmilad1

cheeeeeky boy @ben_grave3

mosesnoy a month ago

mosesnoy

@blakegez to trim

trippjohnson12 2 months ago

trippjohnson12

@ben_grave3 i enjoyed watching this

wapniakdean 2 months ago

wapniakdean

@ben_grave3 hang it up mate

colinprice304 2 months ago

colinprice304

@ben_grave3 that’s enough pls

karbear419 2 months ago

karbear419

Hi @sadie.slaven ❤️

renminister 2 months ago

renminister

cheeeeky boy @ben_grave3

southernsportsfan 2 months ago

southernsportsfan

Early out for sure

eastcoopercas 2 months ago

eastcoopercas

#eastcoopercas #cte #charlestoncounty #ECCAS #fall @ccsdconntects @ccsd_cte

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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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