Homestyle Hash Browns
|Yukon gold potatoes||1 1⁄2 Pound, cut into 3/4" cubes|
|Thinly sliced onions||1 Cup (16 tbs)|
|Roasted sweet red pepper||1 , coarsely chopped|
|Olive oil||2 Teaspoon|
|Chopped fresh rosemary/Thyme||2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
Place the potatoes in a large saucepan.
Cover with cold water and bring to a boil over high heat.
Reduce the heat to medium and simmer for 15 minutes, or until just tender when tested with a sharp knife.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the onions and cook, stirring occasionally, for 3 to 5 minutes, or until softened.
Add the red peppers, oil, rosemary or thyme, salt, black pepper, and the cooked potatoes.
Mix well, cover, and cook for 6 to 8 minutes, or until the underside is crispy and golden brown.
Using a wide spatula, turn the potatoes over.
Cover and cook for 6 to 8 minutes, or until the potatoes are golden brown. (For extra-crispy hash browns, cook for an additional 5 to 10 minutes, turning the potatoes occasionally.)