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Rosemary-Garlic Hash Browns

Yield Makes 8 servings


  • 2 teaspoons butter or margarine
  • 3 tablespoons vegetable oil, divided
  • 1 medium baking potato, peeled and shredded
  • 1 medium-size sweet potato, peeled and shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh garlic

How to Make It

  1. Melt butter and 1 tablespoon oil in a nonstick skillet over medium heat. Combine potatoes, salt, pepper, rosemary and garlic.

  2. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Drop potato mixture into 3 1/2 inch rounds; cook, in batches, 5 minutes on each side or until golden, adding remaining oil as necessary. Press down with a spatula to flatten.