Homemade Hash Browns
- 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.
3/4 cup: 199 calories, 6g fat (4g saturated fat), 15mg cholesterol, 217mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 4g protein.
Dec 31, 1969
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 .
Nov 4, 2011
These did not work out for me -- turned into a blob of starch and didn't stay "shreddy." They taste fine.