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Nutrition Facts
Serving Size 1 (302g) Recipe makes 2 servings
Calories 388
Calories from Fat 185		(47%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 391mg		16%
Potassium 1048mg		29%
Total Carbohydrate 41.5g		13%
	Dietary Fiber 5.3g	21%
	Sugars 3.4g
Protein 9.9g		19%
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Homemade Hash Browns

Recipe #78432 | 35 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: AuntWoofieWoof
Dec 9, 2003

I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or yukon gold potatoes for these. For best results, prepare the potatoes using my Potatoes for Hash Browns ( How to Parboil ) recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. Originally posted Dec 9, 2003

SERVES 2 , 1 1/2 cups potatoes (change servings and units)

Ingredients

4 slices thick sliced bacon
2 medium prepared potatoes (appx 1 1/2 cups)
1/2 cup chopped onion or shallot
salt and pepper (to taste)

Directions

1
Dice or shred the potatoes.
2
Fry bacon in a non-stick skillet until crisp.
3
Remove bacon from the skillet and drain on a paper towel.
4
If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
5
Add the chopped onions to the bacon grease.
6
Saute' on medium heat until the onions are tender and slightly brown.
7
Add the potatoes and mix thoroughly with the onions, using an egg spatula.
8
Fry the potatoes turning them over frequently for even cooking.
9
If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
10
Serve with the fried bacon.

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Featured Reviews for This Recipe

From: Brenda83

On Feb 26, 2009

Yum! This was so good, but so bad for you.

0 people found this review helpful

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From: Groundhog Gal

On Dec 28, 2008

Used both recipes..don't skip the parboiling. I have been cooking for years and have always avoided homemade hash browns as the potatoes always either stuck in the skillet, burnt and/or undercooked. These turned out very good and I will use these recipes from now on. Used my cast iron skillet, yellow skinned potatoes and substituted approx 2 tbl. butter with a little canola oil for the bacon and they were delicious! Thank you for sharing!

1 person found this review helpful

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From: KITTENCAL

On May 28, 2004

Aunty, This is the third time that I have made these, and I actually thought that I had already rated these!..these are just wonderful, the onion and bacon gives these hash browns such a delicious flavor. I did shred my potatoes on the grater, and hand-squeezed out the excess moisture....this is a great recipe, that I will be making again and again... we loved them! Thanks so much Auntwoofiewoof for posting....KC

2 people found this review helpful

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From: ala-kat

On Dec 30, 2008

These are the best hashbrowns I've ever had. Parboiled as suggested. I like mine a little more well done than most and was able to accomplish this without any burning or sticking. I like breakfast casseroles, but it is hard to find a recipe for one or two. This will be a great jumping off point for me to create my own without having enough for an army.

1 person found this review helpful

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