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Making Hashed Browns
Slightly adapted from Ina Garten
- 5 tablespoons unsalted butter
- 1 1/2 pounds boiling potatoes, 1/2-inch diced (peeled or unpeeled)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced chives
- If your skillet is a bit small and the potatoes are deep, it may take a little longer to get them to tender. Adjust time slightly.
- The darkness is a preference. We like our hashed browns a little darker so I notch up the temp toward the end of the cooking time. Keep a close watch so they don’t get too browned.
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