Shredded Hash Browns

Jalapeno pepper kicks up the flavor for this popular potato-onion skillet dish. Make it for breakfast, lunch, or dinner.

2,863views
Makes:
2 servings
Prep:
10 mins
Cook:
13 mins
Rate me!


Shredded Hash Browns

Ingredients
3
small russet or white potatoes (about 3/4 pound)
1/4
cup finely chopped onion
1
small jalapeno pepper, banana pepper, or Anaheim pepper, seeded and chopped (optional)
1/4
teaspoon salt
1/8
teaspoon coarsely ground black pepper
2
tablespoons butter, cooking oil, or margarine

Directions

  1. Peel potatoes and coarsely shred using the coarsest side of the grater (you should have about 2 cups). Rinse shredded potatoes in a colander; drain well and pat dry. In a medium bowl combine shredded potatoes, onion, jalapeno pepper (if using), salt, and black pepper.
  2. In a large nonstick skillet heat butter over medium heat for 1 to 2 minutes or until hot. Carefully add potatoes, pressing into an even pancake-like round (about 7 to 8 inches in diameter). Using a spatula, press mixture firmly. Cover and cook over medium heat for 8 minutes or until golden brown. Check occasionally and reduce heat, if necessary, to prevent overbrowning. Turn using two spatulas or a spatula and fork. (If you're not sure you can turn in a single flip, cut into quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more or until golden brown and crisp. Remove from skillet; cut into wedges. Makes 2 or 3 servings.

Nutrition Facts

(Shredded Hash Browns)
    Per serving:
  • 168 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 197 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...