Almost-Instant Browns

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
25 min
Prep
5 min
Cook
20 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 large potatoes, such as Idaho, scrubbed, dried and each pierced with fork several times
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter
  • 1 small onion, peeled and halved
  • 1 tablespoon grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)

Directions

Cook potatoes in microwave oven about 8 minutes on high. Let stand to handle, 5 minutes. Coarsely chop the potatoes.

Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat. When hot, add potatoes to the skillet. Grate the onions over the skillet with a hand held grater on the large side. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning. Brown and crisp the potatoes and onions 6 to 7 minutes. Serve hot alongside chicken and egg sammies.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 16 reviews

  • on January 27, 2012

    Flag

    I used big brown potatoes--they were either Idaho or Russet. I don't know if the intent was for them to be done at 8 minutes, or if there were to be cooked more once in the pan with the onions. At 8 minutes my potatoes were still hard so I cooked almost am additional 10 minutes. As a result, the potatoes were very mushy while cooking in the pan. I'm thinking I overcooked the potatoes. Maybe I need to put them in the pan while they a little hard??? I also chose the chop the onion rather than grate it. I prefer that method over grating.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 17, 2010

    Flag

    I chop the onion and add instead of grating - like the end result better. Key is to make sure the potatoes are coated with the butter oil soon after entering the pan.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 05, 2008

    Flag

    I followed the recipe, the potatoes were way overcooked and grease laden with the oil and butter. I have better results with store bought frozen hash browns.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Brown Sugar-Spiced Grapefruit

Brown Sugar-Spiced Grapefruit

By: Bobby Flay
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.