| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced scallions (white and green parts)
Instructions
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 191 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 397 mg |
| Serving Size | 1 of 6 servings |
| Calories | 191 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 397 mg |
Reviews
Excellent recipe….absolutely yummy! A new Sunday brunch favorite!
Everyone in the family lived this recipe. It was delicious! I will make it again and again!
A family favorite! These come out best if you don’t touch the potatoes for the first 5 minutes-crisps them up beautifully!
Tried as the side for breakfast this morning. Way too butter for my taste. My next experiment will be to do a pre-cook on the potatoes and onions (perhaps by boiling or baking them beforehand) and work on finishing them in the skillet)
This recipe is very easy to make and tasty. I will be making this more.
I made this for my husband and he was speechless , its soo tasty I’m making this all the time thank you.
I added Hatch green chili, smoked ham, & smoked paprika….Delicious!!
I added some chorizo, very delicious!!
My favorite way to make hashed browns! I am really not a fan of the shredded kind, and I don’t agree with the comment that shredded are the only true version of hashed browns. This recipe is delicious!
These hashed browns are awesome! We regularly make them for brunch & for dinner. They’re always on our Easter brunch buffet and equally great with a nice steak. It looks like a lot of butter and pepper. You can go less on the butter, but don’t skimp on the pepper. Soooo good.