Recipe courtesy of Ina Garten

Country Hashed Browns

Name: Country Hashed Browns
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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; 1/2 pound smoked ham slices, 1/2-inch diced

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings

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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

1/2 pound smoked ham slices, 1/2-inch diced

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, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.

Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.

You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.