Hash Brown Crash Potatoes

Last July I shared the original Hot Crash Potatoes recipe from The Pioneer Woman and this July I am sharing another rendition of it! I use these spices for my hash browns and was quite happy with them as crash potatoes - the left overs were great warmed up with a poached egg on top the next morning too :)



Hot Crash Potatoes: Serves 3-4

1-3/4lbs Small Red Potatoes (approx 1-2″ in diameter)
1TB Olive Oil
Salt
Pepper
1tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder

Scrub and clean the potatoes, then place in a pot of water and bring to a boil. Cook until the potatoes are very fork tender. Basically to the same level that you would want them to be to mash. I had approximately 2″ diameter potatoes and once they came to a boil I cooked them for approximately 10-12 minutes. Once cooked drain and place on a greased cookie sheet.

Now for the fun part! With a fork or a potato masher lightly push down on the top of each potato which will cause it to break open and spread out. Mix all of the seasonings together then lightly brush the tops of each potato with the Olive Oil then sprinkle liberally with the seasoning mix.

Place in a 375° oven for 30-35 minutes. The skin of the potatoes will be beautifully crisped that you would think they were fried, while the inside of the potatoes are smooth and wonderful all by themselves. It is the best of a french fry, baked potato and mashed potato all in one.

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WW: 6 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 4 servings