My grandmother is a significant influence on how I cook, and her dishes are the ones I remember more dearly, yet I still not dare not make their signature dish: fricassee. I made these Parsley Hash Brown Potatoes this year to celebrate her birthday. We always share the love of potatoes. No rice or pasta, give us the potatoes.
Visit our collection of Chilean recipes here.
Print
Papas con Perejil Parsley Hash Brown
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Side dish
- Method: Stove
- Cuisine: Chilean
Description
A great side dish.
Ingredients
- 5 medium potatoes
- 1 tablespoon oil
- 1 tablespoon butter
- salt
- chopped parsley
Instructions
- Wash and peel the potatoes. Cut into cubes of the same size.
- Cook the potatoes in plenty of cold salted water. Once star boiling, cook for about 10-12 minutes. It will depend on the size of your potato cubes. They are ready when you can pierce them easily with a fork.
- Strain and let cool.
- Heat a large skillet with the oil and butter over medium-high heat. Place the potatoes in a single layer and cook without stirring for 3 minutes or until browned. Turn the potatoes and repeat until golden on all six faces of each cube.
- Turn off the heat and place in a bowl, sprinkle with fresh parsley.
Leave a Reply