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Homestyle Hash Browns

Made with just a small amount of olive oil, these crispy potatoes and onions are a hearty companion to your morning eggs and toast.

Ingredients

Serves: Prep:  10min |Cook: 46min |Total: 56min
              

Directions

1.
Place the potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes, or until just tender when tested with a sharp knife. Drain.
2.
Coat a large no-stick skillet with no-stick spray and place over medium heat. Add the onions and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Add the red peppers, oil, rosemary or thyme, salt, black pepper, and the cooked potatoes. Mix well, cover, and cook for 6 to 8 minutes, or until the underside is crispy and golden brown. Using a wide spatula, turn the potatoes over. Cover and cook for 6 to 8 minutes, or until the potatoes are golden brown. (For extra-crispy hash browns, cook for an additional 5 to 10 minutes, turning the potatoes occasionally.)
Recipe Notes
Hash browns are a great way to use up leftover cooked potatoes. Add a little shredded reduced-fat cheese and some Canadian bacon for a quick one-pan skillet breakfast or supper.

Nutritional Facts per serving

CALORIES 178.9 CAL

FAT 2.5 G

SATURATED FAT 0.4 G

CHOLESTEROL 0 MG

SODIUM 156.8 MG

CARBOHYDRATES 36.4 G

TOTAL SUGARS 4 G

DIETARY FIBER 3.6 G

PROTEIN 4.4 G
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