Best Hash Browns ever!
We came across this recipe several years ago and over the years it has morphed many times. Herbs changed – bell peppers changed, added ans subtracted. Usually based on what was in the fridge at the time. This is a great recipe for cleaning out the freezer or vegetable drawer. I always save little bits of peppers etc in the freezer and since there are only two of us, the bag of potatoes is always too large so I boil them and then cube, cool and freeze. This combo works for these hash browns, roasty potatoes and vegies , soups and stews but I have even reheated the potatoes and mashed.
What also changes is when and how it is served. Breakfast, brunch, dinner, side dish with eggs or entree. One of the most flexible recipes around.
The first time we had this was at a little breakfast place during a road trip. Then we saw a similar version on a Bobby Flay show of some type. Anyway, I think it is one of those comfort food things that rings true on some level with just about everyone.
Italian Hash Browns
Ingredients
- 3 Tbsp Butter
- 3 Cloves Garlic smashed into paste with salt
- 1 Small Yellow Onion Thinly sliced
- 1 Small Red Bell Pepper diced
- 1 Small Yellow Bell Pepper diced
- 1 1/2 Pounds Potatoes Par boiled and cubed
- 8 Ounces Loose hot sausage
- 1 Tsp Paprika
- salt and pepper
- 2 Tbsp Parsley fine mince
- 2 Tbsp olive oil
Instructions
- Heat butter in large skillet ( preferably cast iron but not necessary) over medium high heat. Add garlic and onions - cook until softened 2-3 min.
- Add peppers and cook an additional 2 min
- Add potatoes, sausage, paprika and sprinkle with salt and black pepper. Cook, stirring another 2 min
- Start pressing mixture onto the skillet so that bottom will get brown and crispy and potatoes stick together.
- Turn mixture occasionally to get crispy bits thru the mixture.
- Sprinkle with parsley and place on serving platter.
- Drizzle with extra virgin olive oil ( just a tablespoon or two and this is optional.)
- Serve hot or at room temperature
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