How to cook Hash Browns with Sun-dried potatoes
An American recipe made with potatoes, sun-dried tomatoes, fragrant fresh herbs, and a splash of lemon. This feel-good dish is great for eating outdoors, as a packed lunch or a healthy side dish and couldn’t be simpler to make!
- 5 potatoes
- 4 tbsp coconut or olive oil
- 3 tbsp dried or fresh dill
- 1/2 cup of sun-dried tomatoes
- 1 onion
- 1 tbsp oregano
- 1 tbsp rosemary
- salt and pepper to taste
Peel the potatoes and cut them into small dice.
Cut the sun-dried tomatoes and the onion in small pieces. Heat a pan over medium / low heat and put 1tsp oil, add the salt and then add the onions and the tomatoes. Let them cook until golden brown and put them aside.
Add 2 tbsp coconut oil in the pan and place the potatoes - on high heat.
Toss them frequently until golden. Turn the heat down and cook them until are cooked through.
Add the onions and the sun-dried tomatoes (that you already cooked), add pepper, the oregano, and rosemary and cook for 1 minute, mixing well.
Serve immediately garnished with dried or fresh dill. Enjoy!!
- Make sure your pan as heated fully before tossing the potatoes in the pan
- Don’t overcrowd the potatoes, choose a pan big enough to spread them out in an even layer
- Don’t use expensive oil, lesser expensive olive oil will do
- If you’re not serving the potatoes straight away then transfer them to a plate lined with baking parchment to keep them warm. Don’t cover the potatoes or they’ll lose their crispiness
Serving: 1serving | Calories: 334kcal | Carbohydrates: 72g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 2280mg | Fiber: 15g | Sugar: 2g | Vitamin C: 64.8mg | Calcium: 188mg | Iron: 17.7mg