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Hash Browns Revisited

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  4 servings

We used fresh potatoes in these quick hash browns, but this is a great way to use last night’s leftovers.

RECIPE INGREDIENTS

3 medium russet potatoes (1 pound total), peeled and cut into quarters

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch paprika

1 tablespoon chopped fresh parsley

DIRECTIONS

Place potatoes in a medium saucepan and cover with cold, lightly salted water. Bring to a boil and boil until potatoes are just tender, 5 to 10 minutes. Drain and cool. Cut into 1/2-inch cubes. (You should have 2 cups of cubed potatoes).

Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until they are limp and translucent, about 5 minutes. Add the potatoes and continue to sauté until golden brown, about 10 to 12 minutes. (Lower heat slightly if pan becomes too hot). Season with salt, pepper and paprika. Stir in parsley and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

Nutrition Facts per Serving
Yield: 4 servings

Calories:

118

Sodium:

298mg

Fiber:

Carbohydrates, Total:

22g

Protein:

% Cal. from Fat:

15%

Fat. Total:

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