HASH BROWNS O’BRIEN

FOR PERFECTLY BROWNED, CRISPY HASH BROWNS, MAKE SURE TO REMOVE ALL MOISTURE FROM THE SHREDDED POTATOES BEFORE THEY GO INTO THE SKILLET. IF YOU DON’T HAVE A SALAD SPINNER, DRY THE POTATOES BY PATTING THEM DRY WITH PAPER TOWELS.

PREP 25 minutes

COOK 25 minutes

• 1¼ lb. russet potatoes
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 1 to 2 Tbsp. olive oil
• 1 Tbsp. butter
• ½ cup chopped red onion
• ½ cup chopped red sweet pepper
• ½ cup chopped green sweet pepper
• 2 cloves garlic, minced
• 1 Tbsp. snipped fresh sage

1. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set in the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin (see tip, above). Repeat, if necessary, until potatoes are dry. Return potatoes to the large bowl. Sprinkle with salt and black pepper; toss gently to combine.

2. In a large nonstick skillet heat 1 Tbsp. of the oil and the butter over medium heat until butter foams. Add onion, sweet peppers, and garlic; cook 5 minutes or until tender, stirring occasionally.

3. Stir in potatoes and sage; spread into an even layer. Gently press with the back of a spatula to form a cake. Cook, without stirring, 12 minutes or until bottom is golden brown and crisp.

4. Invert a plate over skillet. Carefully transfer potatoes to plate. If necessary, add the remaining 1 Tbsp. oil to skillet. Slide potatoes back into skillet, uncooked side down. Cook 8 to 12 minutes more or until bottom is golden brown. MAKES 6 SERVINGS.

SPICY HASH BROWNS O’BRIEN: Prepare as directed, except substitute ¼ cup chopped fresh Anaheim or poblano chile pepper (tip) for the green sweet pepper.

PER SERVING 123 cal., 4 g fat (2 g sat. fat), 5 mg chol., 121 mg sodium, 20 g carb., 2 g fiber, 2 g pro.