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Seriously Good Hashed Browns Recipe


Seriously Good Hashed Browns Recipe
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Crunchy, crispy-edged and tender in the middle potatoes adapted by Ed Levine from Ina Garten's "Barefoot Contessa Family Style" and printed from seriouseats.com (a GREAT site).

Lacrenshaw

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Ingredients
  • 5 tablespoon unsalted butter
  • 1 1/2 pounds boiling potatoes, peeled and 1/2" diced
  • 1 1/2 cups yellow onion, chopped (optional)
  • 2 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons fresh flat-leaf parsley,minced
  • 2 tablespoons scallions - green and white parts, minced

Directions
  1. Melt butter in a large saute pan.
  2. Add the potatoes, onions, salt and pepper.
  3. Cook over medium-low heat for 15 to 20 minutes.
  4. Turn occasionally with a flat spatula until potatoes are evenly browned and cooked through.
  5. **Allow potatoes to cook at least 6 minutes (golden brown) before first turning.
  6. Turn off heat
  7. Add parsley and scallions.

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Comments


Got my 5.


Those are seriously good hash browns! I give 'em a 5.


Truly, truly, sincerely seriously good hash browns! Thanks for the 5, mornin.
Lorraine


Ah, binky, thanks for the five and enjoy these babies!
Lorraine


A grand,way to use the old tubular spud.

Thank-you,really a nice sounding recipe.

Kind Regards


and a grand tuber it is! Hope you enjoy this if you try it, 22566.
Lorraine


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