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Nutrition Facts
Serving Size 1 (178g) Recipe makes 4 servings
Calories 272
Calories from Fat 147		(53%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 179mg		7%
Potassium 638mg		18%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 3.3g	13%
	Sugars 1.4g
Protein 6.7g		13%
detailed view... how is this calculated?

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Recipe #30464 | 45 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jun 5, 2002

These are sooooo YUMMY! They are great with eggs and other breakfast items, but they can definitely STAND ALONE! They work for lunch or a dinner side dish, too

SERVES 4 (change servings and units)

Ingredients

1 1/4 lbs new potatoes (about 10)
2 tablespoons finely chopped onions
2 tablespoons finely chopped fresh parsley
2 garlic cloves, finely chopped
1/4 cup butter or margarine
1/2 cup shredded cheddar cheese or gruyere cheese

Directions

1
Heat one inch of salted water to boiling in a 3 quart saucepan.
2
Add potatoes and cover.
3
Heat to boiling and reduce heat.
4
Simmer for 10 minutes or until fork tender.
5
Drain and cool.
6
Shred potatoes and mix with onion, parsley and garlic.
7
Over medium heat, fry 2 tbl of the butter in a 10 inch skillet until melted.
8
Spread potato mixture evenly in skillet and cook for about 7 minutes or until bottom is brown.
9
Place a large plate over skillet and invert potato patty onto plate.
10
Melt remaining 2 tbl butter in saucepan and slide potato patty, cooked side up, into skillet.
11
Cook for another 7 minutes or until bottom is brown and crispy.
12
Sprinkle with cheese and allow to melt before serving.

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Featured Reviews for This Recipe

From: ElleFirebrand

On Jun 14, 2007

These were very tasty. Like Bergy mentioned, I overcooked mine a little bit, so they were more of a mashed consistency than a "hash" consistency. The flavorings were excellent though the BF thought there was a tad too much garlic. I will definitely make this again though I was a little scared by all of the butter. Thanks for sharing!

1 person found this review helpful

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From: Bergy

On Apr 8, 2007

I cut the recipe in half with no problem. Because I used less butter than the half recipe called for I could not flip the whole cake of hash browns so I stired them like conventional hash browns. One thing to watch is that you do not over cook the potato I had mine just barely tender so it grated easily. I used a cheddar roll that is coated with Jalapeno/Habeneros peppers. Love that garlic flavor. Thanks Karen=^..^= for a lovely side dish for Brunch

0 people found this review helpful

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From: Neneldae

On Jan 17, 2005

I made this tonight and the family really liked it. Thanks!

2 people found this review helpful

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From: Aroostook

On Jan 9, 2005

Karen, Very tasty and easy to prepare. =) I liked the fact that this dish can be kept warming in the oven for a bit while the rest of breakfast was being prepared. I added some chopped scallions as an extra.Yummy! Thanks for posting. Barb

2 people found this review helpful

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