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5 from 1 vote

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!
Course Appetizer, Main Course
Cuisine French
Keyword Hash Browns, Potatoesrecipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 334kcal


  • 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