Hash Brown Potatoes
- Peel potatoes; coarsely shred to make 4-1/2 cups. Rinse the shredded potatoes and pat dry with paper towels. Combine shredded potatoes, onion, salt, and pepper.
- In a 12-inch skillet melt butter. Using a pancake turner, pat potato mixture into skillet. Cook over medium-low heat about 10 minutes or until bottom is crisp. With the pancake turner, turn potato mixture in large sections. Cook for 8 to 10 minutes more or until golden.
- Makes 4 servings.
From the Test Kitchen
Cheese-Topped Hash Browns:
Prepare as above, except before serving sprinkle with 1/2 cup finely shredded cheddar cheese (2 ounces). Cover and cook 1 to 2 minutes more or until cheese melts.
Per serving: 243 cal., 14 g total fat (8 g sat. fat), 39 mg chol., 306 mg sodium, 24 g carbo., 2 g fiber, 6 g pro.
Daily Values: 8% vit. A, 31% vit. C, 12% calcium, 6% iron
Exchanges: 1/2 High Fat Meat, 1 1/2 Starch, 1 1/2 Fat
Nutrition Facts (Hash Brown Potatoes)
- Per serving:
- 186 kcal cal.,
- 9 g fat
- (5 g sat. fat,
- 4 g monounsatured fat),
- 24 mg chol.,
- 218 mg sodium,
- 24 g carb.,
- 2 g fiber,
- 3 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet