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
Place the 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 the oil in a large nonstick skillet over medium heat. Add the onion and sauté until they are limp and translucent, about 5 minutes. Add the potatoes and continue to sauté until golden brown, 10 to 12 minutes. (Lower heat slightly if pan becomes too hot). Season with salt, pepper and paprika. Stir in the parsley and serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
118 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 298mg sodium; 22g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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