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Homemade Hash Browns Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Homemade Hash Browns in Quick Cooking July/August 2003, p34

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.

Reviews for Homemade Hash Browns

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Nov. 4, 2011

"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 ."

MY REVIEW
Reviewed Nov. 4, 2011

"These did not work out for me -- turned into a blob of starch and didn't stay "shreddy." They taste fine."

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