Hash Browns...2 Pts/CORE

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Hash Browns


Was | 4POINTS
Now | 2POINTS
Servings | 4
Preparation Time | 10 min
Cooking Time | 13 min
Level of Difficulty | Easy

side dishes | Vinegar boosts flavor, but not calories and fat, in this classic dish. Try some with breakfast or as a side dish to chicken.


Ingredients

2 large potato(es), Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
1/3 cup reduced-sodium chicken broth
2 Tbsp red wine vinegar

Instructions

1. Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes; drain and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Sauté 2 minutes. Add chicken broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.

Chef's Tips

We renovated Hash Browns by:

* Softening the potatoes by blanching them instead of pan-frying them in large amounts of butter or oil.

* Substituting chicken broth for butter.

* Adding vinegar to boost flavor instead of relying on high-POINTS value butter or oil.

Notes


Flavor Booster: Substitute 1 yam for 1 regular potato in this dish. Then add 1/4 teaspoon of red curry powder, which is both hot and sweet tasting, along with the other seasonings.




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