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    2 pt. Hash Browns


    Source of Recipe


    www.cooken.com

    List of Ingredients




    2 large potato(es), Idaho, peeled and shredded
    2 tsp olive oil
    1/2 tsp paprika
    1/2 tsp table salt
    1/4 tsp black pepper
    1/3 cup(s) reduced-sodium, fat-free chicken broth
    2 tbsp red wine vinegar

    Recipe



    Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high
    heat and bring to a boil. Boil 5 minutes. Drain and set aside. Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. SautŽ 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.

    Chef Tips: We renovated Hash Browns by: Softening the potatoes by blanching them instead of pan-frying them in large amounts of butter or oil. Substituting fat-free chicken broth for butter. Adding vinegar to boost flavor instead of relying upon high-POINT butter or oil.

    Serves | 4
    POINTS per serving | 2

 

 

 

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