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Crispy Hash Browns

Makes: 4  to 6  servings Prep 20 mins Cook 35 mins

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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)210,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)34,
  • fiber(g)4,
  • pro.(g)4,
  • sodium(mg)631,
  • Percent Daily Values are based on a 2,000 calorie diet