Photo: Hashed Browns Recipe
Ingredients
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced scallions (white and green parts)
Directions
Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
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By earthlinganimal
PA
on August 03, 2011
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This potato concoction is very tasty, but my pan ends up with a layer of burnt potatoes in the bottom every time I make it. Instead of browning, the burnt layer gets thicker and thicker while the rest of the potatoes turn mushy. I'm using medium low heat and waiting 5 minutes to turn... Any suggestions?
By HomeCookarella
Cape Town
on January 03, 2011
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Brilliant for breakfast as I had them with bacon & fried tomatoes and the whole family wanted more!!Plus it took me less time than the grated potatoe version, which is too messy for me.
By northernrn_11389858
San Antonio, TX
on September 15, 2010
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The first time I ate them, I couldn't believe how such simple ingredients could make something so yummy. But, it shouldn't surprise me with Ina's recipes. My boys gobbled these up. I don't know why people give a recipe a bad rating because these aren't shredded like something you would see in a bag and in their opinion they are "potatoes O'Brien". Rate the recipe, not your presumptive view of what something should be. Does it matter what they are called? It's a great recipe.
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