Homestyle Hash Browns Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Yukon gold potatoes1 1⁄2 Pound, cut into 3/4" cubes
 Thinly sliced onions1 Cup (16 tbs)
 Roasted sweet red pepper1 , coarsely chopped
 Olive oil2 Teaspoon
 Chopped fresh rosemary/Thyme2 Teaspoon
 Salt1⁄4 Teaspoon
 Ground black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 653 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 948.6 mg39.5%

Total Carbohydrates 137 g45.8%

Dietary Fiber 17.5 g70%

Sugars 22.8 g

Protein 20 g40.3%

Vitamin A 109.7% Vitamin C 142.3%

Calcium 6.3% Iron 7.3%

*Based on a 2000 Calorie diet

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.)
Quantcast