Hash browns started showing up in New York in the 1890’s as part of the breakfast plate. Styled after Swiss Rosti, potatoes are shredded, and pan fried. Serve them with just about anything you can think of!
Course
Breakfast, Brunch
Cuisine
North American, Swiss
Keyword
Potatoes
Ingredients
1– 4.2 oz. box(119 gr) Golden Grill Hash Brown Potatoes 89.25 CHO
¼cup(30 gr) red onion, diced 3 CHO
2TBSPolive oil 0 CHO
Pepper to taste 0 CHO
Garnish with fresh or dried parsley
TOTAL CHO 92.25 CHO
TOTAL GRAMSCOOKED 325 GRAMS
92.25CHO DIVIDED BY 325 GRAMS = .28 CHO/GRAM
½CUP= 53 GRAMS(.28 CHO x 53 GRAMS) 14.84 CHO/1/2 CUP
Instructions
Hydrate potatoes according to package – fill to water line on package with hot water. Let rest 12 minutes.
Heat olive oil in a cast iron frying pan and add onions. Gently sauté until translucent and then add hydrated potatoes.
Cook over medium high heat until potatoes are cooked through and browned.
Season with pepper and serve.
Store any leftovers in the refrigerator.
*Garnish with parsley. Serve alongside breakfast sides (eggs, bacon, ham, sausages) of your choice and condiments - ketchup, salsa, sour cream etc.