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