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Homestyle Hash Browns

Healthycooking's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
Directions

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.
Drain.
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Potato

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