Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Recipe Summary

10 mins
18 mins
28 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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% ironExchanges: 1/2 High Fat Meat, 1 1/2 Starch, 1 1/2 Fat

Nutrition Facts

186 calories; fat 9g; cholesterol 24mg; saturated fat 5g; carbohydrates 24g; mono fat 4g; insoluble fiber 2g; sugars 3g; protein 3g; vitamin a 291.5IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 16.1mcg; sodium 218mg; potassium 642mg; calcium 10.1mg; iron 0.9mg.