CARBS IN HASH BROWN POTATOES RECIPES

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POTATO HASH RECIPE (DINER-STYLE CRISPY SKILLET POTATOES ...



Potato Hash Recipe (Diner-Style Crispy Skillet Potatoes ... image

When you're craving an American diner-style breakfast, look to this easy one-skillet hash brimming with crisp golden potatoes, onions, and peppers.

Provided by Laura Rege

Categories     Breakfast    Brunch    Side dish

Total Time 1800S

Prep Time 300S

Cook Time 1500S

Yield 6

Number Of Ingredients 11

1 1/2 pounds Yukon gold potatoes (about 3 large)
1 1/4 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion (about 6 ounces)
1 small red bell pepper (about 6 ounces)
4 cloves garlic
1/2 small bunch fresh parsley
1 ounce Parmesan cheese, finely grated (about 1/4 cup), plus more for serving
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon sweet paprika

Steps:

  • Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place in a medium saucepan, add 1/2 teaspoon of the kosher salt, and cover with cool water by at least 1 inch. Bring to boil over medium-high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes.
  • Drain the potatoes. Transfer to a baking sheet and spread out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup). Dice 1 small red bell pepper (about 1 cup). Finely mince 4 garlic cloves (about 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), plus more for serving.
  • Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook until beginning to soften, about 3 minutes. Add the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots, about 5 minutes. (This will depend on the size of your skillet. If the vegetables aren’t browning after a few minutes, increase the heat to high.) Add the garlic and stir until fragrant and light golden-brown, about 1 minute.
  • Remove the skillet from the heat. Add the parsley, Parmesan, and 1/2 teaspoon sweet paprika, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with more Parmesan before serving.

Nutrition Facts : SaturatedFatContent 4.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 24.9 g, SugarContent 3.1 g, ServingSize Serves 6, ProteinContent 5.3 g, FatContent 10.2 g, Calories 207 cal, SodiumContent 445.5 mg, FiberContent 3.7 g, CholesterolContent 0 mg

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE - BBC GOOD FOOD



Baked eggs with potatoes, mushrooms & cheese - BBC Good Food image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories     Brunch, Dinner, Starter

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

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BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE RECIPE | …
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
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  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
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