Return the skillet to the heat and, using a spatula, spread the potatoes in an even layer ... until cooked through. Slide the hash brown onto paper towels to drain. Transfer to a plate and ...

Peel the potatoes and shred on the large holes of a box grater. Place the shredded potatoes in a colander and rinse under cold water, stirring often, until the water runs clear, about 1 minute.

Stir often; they may start to get too brown. Sprinkle the sweet potatoes with salt and ... indentations in the surface of the hash. Crack an egg into each indentation, sprinkle with salt and pepper, ...

In a large skillet, heat the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the butter, sweet potatoes, garlic and rosemary and cook over moderate heat ...

Funeral potatoes feature shredded frozen hash browns in a creamy, cheesy sauce topped with a bacon and cornflake crunchy topping.

Cook, stirring, until the pastrami browns. Off heat, stir in the dill and beets. Inspired by Swedish pyttipanna, or hash made with leftover meat and potatoes, we devised this one-skillet meal ...

Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. Coarsely grate the potatoes and onion ...

Place a large skillet over high heat ... Cook onions until soft but not colored, 3-4 minutes. Add sweet potatoes, a pinch salt and ¼ cup water. Cover and cook until largest piece of potato ...