Blackened hash brown potatoes from hell
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Sized russet potatoes; skin on, quartered |
| ¼ | cup | Olive oil |
| 8 | Cloves garlic; minced | |
| 1 | Leek; washed and diced | |
| ¼ | cup | Rosemary; stems removed |
| Salt and lots of fresh ground pepper, to taste | ||
Directions
Boil potatoes for 20 minutes, or until cooked throughout In a saute pan over medium high heat, add ½ of the oil. Stir in ½ of the garlic and leeks and all of the potatoes. Saute for 15 minutes. Add remaining oil, garlic and leeks and saute for 5 more minutes Add rosemary and continue to saute until potatoes have reached your desired degree of crispiness.
Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ9284 Recipe by: Bob Blumer
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997
Related recipes
- Crock pot hashbrowns
- Crockpot hashbrowns
- Hash brown potato bake
- Hash brown potato casserole
- Hash brown potatoes
- Hash browned potatoes and cheese
- Hash-browned potato casserole
- Hashbrown potatoes
- Hashed brown potatoes
- Hashed brown potatoes (de
- Hashed brown potatoes (fr
- Incredible hash brown potatoes
- My favorite hash browns
- Oven hash browns
- Potato hash
- Southwestern hash brown potatoes lf
- Spicy hash browns
- Swiss potato hash browns
- Texas hashbrowns
- Traditional '21' hash brown potatoes