Crispy Hash Browns

Ingredients

• 2  tablespoons olive oil, divided
• 1  cup chopped onions
• 1/2  cup finely chopped green bell pepper
• 1/2  cup chopped celery
• 1  bay leaf
• 3/4  teaspoon salt
• 1/2  teaspoon paprika
• 1/4  teaspoon freshly ground pepper
• 1-1/4  cups chicken broth
• 3  russet potatoes (1-1/2 pounds), peeled and diced
• 1  sweet potato (1/2 pound), peeled and diced

Directions

1. Heat 1 tablespoon of the oil over medium heat in a large nonstick skillet for 1 minute. Add onions and cook 3 minutes, until softened. Stir in bell pepper, celery, bay leaf, salt, paprika and pepper. Cook 5 minutes, until vegetables soften. Discard bay leaf. Transfer vegetables to a small bowl; set aside.

2. Bring broth and potatoes to a boil in the same skillet over medium heat. Cover and simmer potatoes until tender and most of the liquid has evaporated, 17 to 20 minutes. Uncover skillet and stir in reserved vegetables. Add remaining 1 tablespoon oil. Cook 10 minutes more, stirring hash often to prevent sticking, until potatoes are golden brown. Makes 4 to 6 servings.