Recipe courtesy of The Kitchen
Hash Browns with Parsley and Garlic
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 108
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 166 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 108
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 166 mg
Ingredients
Directions
- Grate the potatoes using the large holes of a box grater. Put into a large bowl of cold water, stir to remove the starch, drain and rinse. Put the grated potatoes in a clean kitchen towel and squeeze to remove excess moisture.
- Heat the butter and oil together in a 12-inch nonstick pan over medium-high heat. Season the potatoes with salt and pepper. Place the potatoes in a single layer in the pan and cook until the underside forms a brown crust, 3 to 4 minutes. Begin to stir the potatoes and continue to cook until browned all over and cooked through. One minute before they're done, stir in the parsley and garlic. Serve immediately.
