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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (181g) Recipe makes 3 servings |
||
| Calories 344 | ||
| Calories from Fat 233 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.9g | 39% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 10.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 20mg | 6% | |
| Sodium 63mg | 2% | |
| Potassium 639mg | 18% | |
| Total Carbohydrate 26.4g | 8% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 1.2g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 1 lb medium-sized russet potato, peeled but left whole (I like to use older potatoes)
- 4 tablespoons vegetable oil
- 2 tablespoons butter
- salt and pepper
Directions
1
Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.2
When potatoes are cool enough to handle, grate them with a coarse grater.3
In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.4
Resist the temptation to stir them around; just lift up an edge periodically to check on browning.5
Serve immediately.
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- Course > Breakfast
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: mom2Tess
On Jun 29, 2008
Thanks EdsGirlAngie! I didn't know the secret of boiling the potatoes first. Helped a lot, these were great! 
From: puppitypup
On Dec 7, 2007
I think the pre-cooking method is good, but medium-low on my stove for frying the hash browns didn't work at all. I preheated the oil and butter, but it never got hot enough so the potatoes absorbed all the oil. After ten minutes I turned the heat up, but the damage had already been done. It took so long for them to cook that they discolored and were a little off in taste. We couldn't eat them.
From: NanaD
On Jan 27, 2007
Great recipe! Never have had good luck with hashbrowns until now. I skipped the butter and used canola oil and they weren't greasy at all. Browned beautifully. Will be making them this way from now on. Thank you for posting this, Angie.
From: Sheri-BDB
On Feb 27, 2005
These were Excellent! I used bacon grease in place of the vegetable oil and cooked them over medium to high heat, other then that I followed your directions exactly. They were not at all greasy, I think the key to not having greasy hash browns is to partilly cook your potatoes. My husband still thinks his are better, but I like yours, shhh. Thanks EdsGirlAngie....
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