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Hash Brown Potatoes

Makes: 4 servings
Prep 10 mins Cook 18 mins
Hash Brown Potatoes
Ingredients
  • 1 1/2  pounds  potatoes (4 medium)
  • 1/4  cup  finely chopped onion
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 3  tablespoons  butter or margarine
Directions

1. 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.

2. 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.

3. Makes 4 servings.

From the Test KitchenCheese-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)
  • Servings Per Recipe 4,
  • cal. (kcal) 186,
  • Fat, total (g) 9,
  • chol. (mg) 24,
  • sat. fat (g) 5,
  • carb. (g) 24,
  • Monosaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 218,
  • Potassium (mg) 642,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Starch () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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