Updated Hash Browns

Recently, when I made Squash and Spinach Crustless Quiche, I made these potatoes as a side dish. I had a russet potato and some sweet potatoes in my pantry, and I thought they would accompany this well.  Since this meal was made for dinner, but is more like breakfast, I made these hash browns a little differently than I would have for breakfast.

We really loved these! I will definitely make them this way again.

Updated Hash Browns

• 1 large baking/russet potato
• 1 large sweet potato
• 1/4 onion
• 1-2 Tbsp olive oil
• 1 Tbsp butter
• Salt
• Pepper
• Garlic Powder
• Paprika

Dice potatoes into about 1/4 inch dice.  Cut onion into a slightly smaller dice.

Heat 1 Tbsp olive oil and butter in a nonstick saute pan.  Once it is warm, add the potatoes and onion.  Toss to combine with the oil and butter.

Let cook uninterrupted for about 5 minutes. Toss, add salt, pepper, garlic powder, rosemary, and paprika. You’ll just need a pinch of everything, besides salt (more like a couple teaspoons).  Let cook uninterrupted for 5 minutes, toss.  Continue letting the mixture cook uninterrupted – do not stir constantly!, checking and tossing every 5 minutes, until cooked through.  It should take around 25 minutes.