The Best Shakin' Hash Browns

The best hash browns in the world - and they're easy!

Recipe by CARA


  • 2½ pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1½-inch chunks
  • Salt
  • 1 teaspoon smoked paprika
  • ¼ cup olive oil

  1. Put the potatoes in a medium-sized stockpot of cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally to be sure the potatoes don't stick to the bottom - about 12 minutes. Lower the heat to medium, watching to make sure the water doesn't boil over, and simmer vigorously for another 8 minutes, until the potatoes are very soft and have a roughness around the edges.
  2. While the potatoes are cooking, preheat the oven to 400°F.
  3. Drain the potatoes, then return them to the pot.
  4. Add the oil, ½ teaspoon salt, and smoked paprika. Put the lid on the pot and, holding it in place, give the potatoes several good shakes. 
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