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


  • 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

3/4 cup: 199 calories, 6g fat (4g saturated fat), 15mg cholesterol, 217mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 4g protein.


  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

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jgfan User ID: 48477 48595
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 ."

juicyfruit007 User ID: 1404522 87675
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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