Hash Brown Potatoes
No brunch is complete without a side of hash brown potatoes. There’s no need to sweat it since all you have to do is chop up some russet potatoes, blanch them (either the night before or the morning of), and sauté them with onions and spices.
Ingredients
- 3 lb (1.4 kg) russet potatoes, peeled or not, scrubbed clean and cubed (about 5 to 6 large potatoes)
- 1 tbsp (15 ml) lemon juice (see note)
- 1 large onion, chopped
- ¼ cup (60 ml) vegetable oil
- 1 garlic clove, chopped
- 3 tbsp butter
- 2 tsp sweet paprika
- 2 tsp dried oregano
Instructions
- Place the potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil. Add the lemon juice and cook for 5 minutes or until the potatoes are cooked but not completely tender. Drain. Rinse under cold running water and drain well. Spread out on a baking sheet or place in a bowl. Cover and refrigerate for 30 minutes or overnight.
- In a large non-stick skillet over medium-high heat, brown the onion in 2 tbsp (30 ml) of the oil. Add the garlic and cook for 1 minute while stirring. Set aside in a small bowl.
- In the same skillet over high heat, warm the remaining oil with the butter. Add the potatoes and cook for 15 minutes, stirring every 2 to 3 minutes, or until golden. Add the onion mixture, paprika and oregano. Continue to cook for 2 minutes while stirring. Season generously with salt and pepper. Mix well. Transfer the potatoes to a serving bowl. Serve immediately.
No brunch is complete without a side of hash brown potatoes. There’s no need to sweat it since all you have to do is chop up some russet potatoes, blanch them (either the night before or the morning of), and sauté them with onions and spices.