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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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Homemade Hash Browns

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jgfan 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 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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