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Homemade Hash Browns Recipe

Hosting a large brunch gathering? A big batch of these hearty hash browns from our Test Kitchen is sure to be popular. The recipe makes a lot, so if you're feeding a few, you can use the leftovers in the two dishes that follow.

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Homemade Hash Browns Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

20 10 30

Ingredients

6 pounds medium potatoes
2 cups chopped green pepper
2 cups chopped sweet red pepper
1 large onion, chopped
1/2 cup butter, cubed
1 teaspoon salt
1 teaspoon pepper

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil; cover and simmer for 15-20 minutes or until potatoes are tender but still firm. Cool slightly; peel and shred.
In a Dutch oven, saute the peppers and onion in butter. Add the shredded potatoes; sprinkle with salt and pepper. Cook until golden brown. Yield: 12 cups.

Leftover: Bacon Hash Brown Bake

Nutritional Facts 1 serving (3/4 cup) equals 199 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 217 mg sodium, 34 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Homemade Hash Browns in Quick Cooking July/August 2003, p34

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

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Homemade Hash Browns

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Reviewed on Nov. 04, 2011 by jgfan

I make hash browns like this but without the peppers. I have always refrigerated the potatoes overnight before shredding. It works better than than trying to shred while warm .