Ww 2 Points Hash Browns Recipes

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SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.

Provided by lutzflcat

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
  • Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
  • Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g

WW 2 POINTS - HASH BROWNS



Ww 2 Points - Hash Browns image

Make and share this Ww 2 Points - Hash Browns recipe from Food.com.

Provided by mariposa13

Categories     Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

2 large potatoes, peeled and shredded (red, white, or Idaho)
2 teaspoons olive oil
1/2 teaspoon paprika
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/3 cup fat-free chicken broth, reduced-sodium preferred

Steps:

  • Place potatoes in a large saucepan and add enough water to cover.
  • Set pan over medium-high heat and bring to a boil.
  • Boil 5 minutes.
  • Drain and set aside.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add potatoes, paprika, salt and pepper; stir to coat.
  • Sauté 2 minutes.
  • Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
  • 2 Points Yields about 1/2 cup.

Nutrition Facts : Calories 163.4, Fat 2.5, SaturatedFat 0.4, Sodium 342.8, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 3.8

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