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
- Garlic Powder
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.