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Thread: Mashed Hash Browns
12-30-2008, 06:56 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Mashed Hash Browns
21⁄2 lb baking potatoes
21⁄2 tsp salt
3 Tbsp butter
2 Tbsp olive oil
1 large onion, chopped
1 each medium red and yellow bell pepper, cut in 1⁄2-in. dice
1⁄2 tsp freshly ground black pepper
1⁄8 to 1⁄4 tsp ground red pepper (cayenne)
2 scallions, sliced
1. Peel, then cut baking and sweet potatoes in 11⁄2-in. chunks. Place in a large heavy pot; add cold water to cover and 1 tsp salt. Bring to a boil, cover and simmer 12 minutes or just until tender. Drain and return to pot. With edge of a large spoon, break most into coarse chunks.
2. Heat butter and oil in a 12-in., preferably deep, nonstick skillet over medium heat until hot. Add potatoes, remaining 11⁄2 tsp salt, the onion, bell peppers and ground peppers; stir to mix.
3. Cook, turning mixture often with a spatula, 23 minutes or until vegetables are tender and potatoes are browned in spots. Transfer to a serving dish; sprinkle with scallions.
Planning Tip: Can be prepared up to 1 day ahead. Refrigerate covered. Bring to room temperature before heating in microwave or oven.
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