Hashed Brown Potatoes

The next time you are making a brunch type situation or a breakfast-for-dinner meal, give these Hashed Brown Potatoes a try. They are worth the peeling and dicing and slow cooking, trust.

I often make these the day ahead when I'm having a brunch get together the next day with the extended fam. I just hold off on adding the fresh parsley and scallions. On the day of the event before serving, I reheat the potatoes in the microwave and just stir in the parsley and scallions at that point. They taste like you just rocked them out!

These do require a bit of time on the stove top. Have patience! You want that browned crusty, buttery long-cooking thing to happen. 

These are amazing with any type of egg dishes you love!

Hashed Browns

Serves 4 to 6

From "Barefoot Contessa Family Style"

By Ina Garten

5 Tbsp. unsalted butter

1 1/2 lbs. boiling potatoes, peeled and 1/2-inch diced

1 1/2 cups yellow onions (2 onions)

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 Tbsp. minced fresh flat leaf parsley

2 Tbsp. minced scallions, white and green parts

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.