1/4 Photos of Homemade Hash Browns
I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or Yukon Gold potatoes for these. For best results, prepare the potatoes using my Potatoes for Hash Browns ( How to Parboil ) recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. If you are using a skillet that is NOT non-stick, such as aluminum, preheat it on medium-high heat for 2-3 minutes with nothing in it. Not even oil. This prevents the potatoes from sticking to the bottom of the pan. Use caution when adding the bacon to the pan. Originally posted March 10 2003 Edited on June 10, 2011
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- 1Dice or shred the potatoes.
- 2Fry bacon in a non-stick skillet until crisp.
- 3Remove bacon from the skillet and drain on a paper towel.
- 4If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
- 5Add the chopped onions to the bacon grease.
- 6Saute' on medium heat until the onions are tender and slightly brown.
- 7Add the potatoes and mix thoroughly with the onions, using an egg spatula.
- 8Fry the potatoes turning them over frequently for even cooking.
- 9If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
- 10Serve with the fried bacon.
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Nutritional Facts for Homemade Hash Browns
Serving Size: 1 (269 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 253.2
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 2.4 g
- Cholesterol 10.8 mg
- Sodium 147.6 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 5.3 g
- Sugars 3.3 g
- Protein 6.6 g