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Point Clear Potatoes

Yield Makes 8 servings


  • 1 (30-ounce) package frozen hash brown potatoes, thawed
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 1 tablespoon olive oil

How to Make It

  1. Toss together first 4 ingredients.

  2. Melt half of butter in half of oil in a large skillet over medium-high heat. Press half of potato mixture into bottom of skillet. Cook 5 to 7 minutes or until edges brown. Remove from skillet, and place on a lightly greased baking sheet. Repeat with remaining potato mixture, butter, and oil.

  3. Bake at 400° for 10 to 15 minutes or until crisp and golden. Cut into wedges to serve.