Hash Browns
1
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Hash browns are an icon of the American breakfast table but are certainly a welcome addition to any other meal. These wonderfully crispy pan-fried potatoes can anchor an entrée or round out the plate as a hearty side. In this version, the red wine vinegar adds flavor but brings minimal calories and no fat to this classic. Sauté the potatoes to your desired level of brownness and crispiness. If you’d like a sweet spin, substitute a sweet potato for the Idaho potatoes and stir in 1/4 teaspoon red curry powder, which is both hot and sweet, along with the other seasonings.
Ingredients
Uncooked potato
2 large, Idaho, peeled and shredded
Olive oil
2 tsp
Paprika
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Reduced sodium chicken broth
⅓ cup(s)
Red wine vinegar
2 Tbsp
Instructions
1
Place the potatoes in a large saucepan and add enough water to cover them; set the pan over medium-high heat and bring the water to a boil. Boil for 5 minutes; drain and set aside.
2
Heat oil in a large nonstick skillet over medium-high heat. Add the potatoes, paprika, salt, and pepper; stir to coat. Sauté for 2 minutes and then add the broth and the vinegar; cook until the liquid is absorbed, stirring frequently, about 3 minutes.
3
Serving size: About 1/2 cup.
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