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Sage Hashbrowns
Greatest Hashbrowns Ever! |
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7-10 small French Fingerling potatoes
4 medium fresh sage leaves
1//4 cup fresh parsley
1 medium yellow onion
Kosher Salt
Freshly ground black pepper
Extra Virgin Olive Oil
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Grate potatods and onion with a course grater.
Finely mince sage and parsley.
Combine all ingredients in a bowl and add salt and pepper to taste. You'll need more pepper and salt than you think.
Strain the ingredient mixture to get rid of excess liquid.
Warm extra virgin olive oil in pan and and add hashbrown until brown - probably 10-15 minutes.
I prefer my hashbrowns crispy while some might prefer an alternative cooking time.
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Preparation Time: 10 Minutes |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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MKrantz
Iowa
United States |
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| This recipe has been viewed 4232 times. |
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