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Hash Browns Revisited

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
We used fresh potatoes in these quick hash browns, but this is a great way to use last night’s leftovers.
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
Hash Browns Revisited Recipe at
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
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 118
Sodium: 298mg
Fiber: 2g
Carbohydrates, Total: 22g
Protein: 3g
% Cal. from Fat: 15%
Fat. Total: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: judith, FL Reviewed: 04/15/2011
Looks like a good recipe....except it's not hash browns. This is a recipe for home fries.....
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