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Homemade Hash Browns

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
    12 cups


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

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  • jgfan
    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
    Nov 4, 2011

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

  • Magdalena
    Aug 23, 2006

    No comment left