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Hash Browns: Blackened Hash Brown Potatoes

Source of Recipe

Bob Blumer


List of Ingredients

4 medium sized russet potatoes -- skin on, quartered
1/4 cup olive oil
8 cloves garlic -- minced
1 leek -- washed and diced
1/4 cup rosemary -- stems removed
Salt and lots of fresh ground pepper -- to taste



Recipe

Boil potatoes for 20 minutes, or until cooked throughout. In a saute pan over mediumhigh heat, add 1/2 of the oil. Stir in 1/2 of the garlic and leeks and all of the potatoes. Saute for 15 minutes. Add remaining oil, garlic and leeks and saute for 5 more minutes. Add rosemary and continue to saute until potatoes have reached your desired degree of crispiness. Yield: 2 servings