Published February 25, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 70 min
Prep Time: 20 min | Cook Time: 50 min
This spicy take on classic hash browns is the perfect accompaniment to a full English breakfast. Serve with smoked salmon and Greek yogurt for a warming and filling lunch.
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Calories per serving: |
152 |
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Total Fat 7.0g |
11% |
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Sodium 260mg |
11% |
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Calories per serving: |
152 |
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% Daily Value* |
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Total Fat 7.0g |
11% |
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Saturated Fat 1.0g |
5% |
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Sodium 260mg |
11% |
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Total Carbohydrate 20.9g |
7% |
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Protein 2.4g |
3% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1lb. white potatoes, peeled
- 1 large white onion, peeled and thinly sliced
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. olive oil
Step by Step:
- Preheat the oven to 400°F and butter a large baking sheet.
- Toss the potatoes with the salt and leave to stand in a medium bowl for 5 minutes. Squeeze as much moisture as possible out of the potatoes and drain on paper towel.
- Put the rest of the ingredients in a large bowl and add the potatoes. Toss until the potatoes and onions are evenly coated.
- Divide the potato mixture into 4 equal portions and pile on the baking sheet with at least a 2 cm space in between.
- Bake for 15 minutes, then flip the hash browns, flatten with the back of the spatula, and turn the oven down 350°F. Bake for 35 minutes or until the hash browns are soft inside.
