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PersonalPoints™ per serving
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 dish. 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.
2 large, Idaho, peeled and shredded
Reduced-sodium chicken broth
- Place potatoes in a large saucepan and add enough water to cover them; 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 and then add broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.