The recipes you can view are limited as a guest   » Member Login

Hashed Browns

Barefoot Contessa


  • 5 tablespoons unsalted butter
  • 1 1/2 pounds boiling potatoes, peeled and 1/2 inch diced
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshley ground black pepper
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced scallions, white and green parts (optional)


  1. Melt the butter in a large (10-12 inch) saute pan.
  2. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.)
  3. Turn off the heat and add the parsley and scallions.
  4. Serve hot.