Posted by: marthabernie | June 25, 2016


The original recipe did not specify, but I always use fresh herbs from the garden for this:


In a bowl, combine 1/4 cup finely chopped red onion, 1/2 cup cider vinegar and a pinch of salt.  Set aside.  Stir one pound shredded new potatoes into a bowl of water, drain.  Repeat until water is clear.  Place potatoes in a salad spinner; spin until dry.  Toss with 1/3 cup chopped parsley, 2 tablespoons chopped tarragon, 1 tablespoon chopped thyme and 1/2 teaspoon salt.  In a nonstick skillet, melt 1/4 cup butter over medium heat.  Add potato mixture.  Using a spatula, press into an even layer.  Cook 7 to 10 minutes or until browned.  Place a baking sheet over top of skillet; invert potatoes.  Slide back into skillet, brown side up.  Cook 7 to 10 minutes more.  Drain onion mixture.  Serve on hash browns with plain yogurt and parsley.  Makes 4 servings.

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