No current photos.
| 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% | |
Menus using this recipe:
people who like this recipe also like:
By: mama's kitchen
By: Mysterygirl
By: Lennie
By: Sue L
By: MarraMamba
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
Browse similar recipes by category
- 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
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
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: mom2Tess
On Jun 29, 2008
Thanks EdsGirlAngie! I didn't know the secret of boiling the potatoes first. Helped a lot, these were great! 
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved