Recipe Renovation: Hash Browns
cooked potato(es) red or white
300 gm, Idaho, peeled and shredded
fat free chicken broth
⅓ cup(s), reduced sodium
red wine vinegar
- Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes. Drain and set aside.
- Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Sauté 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.