Smothered Hash Browns

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Smothered Hash Browns

Directions

  1. Prepare Perfect Hash Browns; keep warm.
  2. In a large skillet heat vegetable oil over medium heat. Add mushrooms and onion; cook about 5 minutes or until tender and any liquid has evaporated. Spoon over hash browns; keep warm.
  3. In the same skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Sprinkle flour over sausage; stir to combine. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season with black pepper and salt. Spoon gravy over hash browns. Sprinkle with tomato and jalapeno pepper.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Perfect Hash Browns

Directions

  1. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine
  2. In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
  3. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

Nutrition Facts (Perfect Hash Browns)

  • Per serving:
  • 110 kcal ,
  • 4 g fat
  • ( 2 g sat. fat ,
  • 5 mg chol. ,
  • 120 mg sodium ,
  • 17 g carb. ,
  • 1 g fiber ,
  • 2 g pro.

From the Test Kitchen

Make Ahead:

Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed.

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Nutrition Facts (Smothered Hash Browns)

  • Per serving:
  • 292 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 36 mg chol. ,
  • 431 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 11 g pro.
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