Onion-Garlic Hash Browns Recipe
Quick to assemble, this is a simple recipe I’ve cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. —Cindi Hayward-Boger, Ardmore, Alabama
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 2 teaspoons minced fresh parsley
- 1/4 cup butter cubed
- 4 garlic cloves minced
- 1 small green pepper chopped
- 1 large red onion chopped
- 1 small sweet red pepper chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes
- 3 drops hot pepper sauce optional
- Carbohydrate 1.56654930819938 g
- Cholesterol 10.1677083333333 mg
- Fat 4.16156306101466 g
- Fiber 0.338412066959628 g
- Protein 0.28701282851292 g
- Saturated Fat 2.47521064852036 g
- Serving Size 1 1 serving (26g)
- Sodium 28.614256142925 mg
- Sugar 1.22813724123976 g
- Trans Fat 0.29876395326079 g
- Calories 43 calories
Directions In a large skillet, saute onion and peppers in butter and oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the hash browns, salt, pepper and pepper sauce if desired. Transfer to a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Sprinkle with parsley before serving. Yield: 12 servings (1/2 cup each). Originally published as Onion-Garlic Hash Browns in Healthy Cooking December/January 2013, p30 Nutritional Facts 1/2 cup equals 110 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 136 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
