Post by JJ Judkins on Mar 27, 2012 18:12:34 GMT -6
Hash Brown Potatoes with Rosemary
You’ll think that a short order cook for the local diner prepared these
tasty spuds. They’re just as crispy but don’t cook in oceans of fat, so you
can enjoy them often --- even for dinner!
2 ½ pounds potatoes, cut into bite-size pieces
1 teaspoon olive oil or canola oil
1 onion, thickly sliced
1 teaspoon crushed dried rosemary
Salt and ground black pepper
Bring a large pot of oil to a boil over high heat. Add the potatoes and
bring the water back to a boil. Reduce the heat to medium and cook for 5 to
8 minutes more, or until the potatoes begin to get tender. Drain and set
aside.
While the potatoes are cooking, warm the oil in a large non-stick skillet
over medium heat. Add the onions and cook for 5 minutes. Gently stir in the
potatoes and rosemary. Coat the potatoes no-stick spray and season with salt
and pepper to taste.
Cook, stirring gently, for 15 minutes or until the potatoes are browned and
soft inside.
Low Fat Living Cookbook
You’ll think that a short order cook for the local diner prepared these
tasty spuds. They’re just as crispy but don’t cook in oceans of fat, so you
can enjoy them often --- even for dinner!
2 ½ pounds potatoes, cut into bite-size pieces
1 teaspoon olive oil or canola oil
1 onion, thickly sliced
1 teaspoon crushed dried rosemary
Salt and ground black pepper
Bring a large pot of oil to a boil over high heat. Add the potatoes and
bring the water back to a boil. Reduce the heat to medium and cook for 5 to
8 minutes more, or until the potatoes begin to get tender. Drain and set
aside.
While the potatoes are cooking, warm the oil in a large non-stick skillet
over medium heat. Add the onions and cook for 5 minutes. Gently stir in the
potatoes and rosemary. Coat the potatoes no-stick spray and season with salt
and pepper to taste.
Cook, stirring gently, for 15 minutes or until the potatoes are browned and
soft inside.
Low Fat Living Cookbook