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    You are in: Home / Recipes / Basic Hashbrowns Recipe
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    Basic Hashbrowns

    Basic Hashbrowns. Photo by rfmnva

    1/1 Photo of Basic Hashbrowns

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    2 mins

    8 mins

    rfmnva's Note:

    I was one of those who would rinse shredded potatoes of various kinds, wring them dry in a towel, microwave to partially cook, and finally place in an iron skillet, cooking with a variety of oils, butter, or nonstick spray trying to find the perfect recipe. They were good, but a lot of trouble and still "not quite right". This recipe is very easy and is the yields the best outcome I have experienced. I like either the Yukon or reds, but most any are acceptable. This is the basic recipe, but can be seasoned any way you wish.

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    Serves: 4



    Units: US | Metric


    1. 1
      Peel and shred potatoes and place in bowl.
    2. 2
      Rinse with cold water to remove some of the starch and drain.
    3. 3
      Place half the butter in a double sided, ceramic skillet and heat.
    4. 4
      As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first.
    5. 5
      Fry for 4 minutes on medium heat, or until golden brown on the bottom.
    6. 6
      Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
    7. 7
      Fry reverse side for 4 minutes, or until golden brown.
    8. 8
      Salt and pepper to taste.

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    Nutritional Facts for Basic Hashbrowns

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.4
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 2.7 g
    Cholesterol 11.4 mg
    Sodium 338.9 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 3.7 g
    Sugars 1.3 g
    Protein 3.4 g

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