Root Vegetable Hash Browns

Name: Root Vegetable Hash Browns
Ingredients: 1 Tbs. olive oil; 1 medium onion, finely chopped; 1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice; 4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces; Salt and freshly ground black pepper to taste; 1 tsp. chopped fresh thyme; 1/2 tsp. chopped fresh sage; 1 cup vegetable broth

8 ingredients

10 steps

Ingredients

1 Tbs. olive oil
1 medium onion, finely chopped
1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice
4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1 tsp. chopped fresh thyme
1/2 tsp. chopped fresh sage
1 cup vegetable broth

Directions

1

In 12-inch nonstick skillet, heat oil over medium heat.
2

Add onion, cover and cook over medium-low heat, stirring occasionally, about 10 minutes.
3

Add potatoes.
4

Cover and cook until potatoes are cooked through and beginning to brown, stirring occasionally, 20 minutes.
5

Add root vegetables, salt, pepper and herbs and mix well.
6

Add broth.
7

Increase heat to medium-high.
8

Cook, uncovered, until heated through and liquid evaporates, 5 to 10 minutes.
9

Cook a few more minutes to brown bottom slightly.
10

Serve right away.