Hash-browned Basil Potatoes

Hash-browned Basil Potatoes
Servings: 4 Prep 25 mins Cook 25 mins


  • 3 large baking potatoes, unpeeled
  • 6 canned flat anchovy fillets, finely chopped
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 jar roasted red peppers, drained
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh basil

Make It

1. Grate potatoes into large bowl filled with water. Swish potatoes around in water. When water is cloudy, drain and turn potatoes into a towel; wring out moisture.

2. Combine grated potatoes, anchovy, onion, salt and pepper in large bowl.

3. Heat 2 tablespoons oil in large cast-iron skillet over medium-high heat. Add the potatoes; pack down with back of the spatula; cook until browned. Turn to brown other side. Add more oil if necessary to prevent sticking. Keep chopping with the spatula and turning potatoes until browned throughout, about 20 minutes total. Add roasted peppers, garlic and basil; cook another minute. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 256, Fat, total (g): 14, chol. (mg): , carb. (g): 29, pro. (g): 5, sodium (mg): 494, Percent Daily Values are based on a 2,000 calorie diet.