• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 9 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 24 mg cholesterol; 218 mg sodium. 642 mg potassium; 24 g carbohydrates; 2 g fiber; 3 g sugar; 3 g protein; 292 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0