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    You are in: Home / Recipes / Homemade Hash Browns Recipe
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    Homemade Hash Browns

    Homemade Hash Browns. Photo by seal angel

    1/4 Photos of Homemade Hash Browns

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    AuntWoofieWoof's Note:

    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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    Ingredients:

    Serves: 2

    Yield:

    cups po ...

    Units: US | Metric

    • 4 slices thick sliced bacon
    • 2 medium prepared potatoes (appx 1 1/2 cups)
    • 1/2 cup chopped onions or 1/2 cup shallot
    • salt and pepper (to taste)

    Directions:

    1. 1
      Dice or shred the potatoes.
    2. 2
      Fry bacon in a non-stick skillet until crisp.
    3. 3
      Remove bacon from the skillet and drain on a paper towel.
    4. 4
      If there is too much grease, pour some of it into a measuring cup in case you need to use it later.
    5. 5
      Add the chopped onions to the bacon grease.
    6. 6
      Saute' on medium heat until the onions are tender and slightly brown.
    7. 7
      Add the potatoes and mix thoroughly with the onions, using an egg spatula.
    8. 8
      Fry the potatoes turning them over frequently for even cooking.
    9. 9
      If 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.
    10. 10
      Serve with the fried bacon.

    Ratings & Reviews:

    • on December 28, 2008

      55

      Used both recipes..don't skip the parboiling. I have been cooking for years and have always avoided homemade hash browns as the potatoes always either stuck in the skillet, burnt and/or undercooked. These turned out very good and I will use these recipes from now on. Used my cast iron skillet, yellow skinned potatoes and substituted approx 2 tbl. butter with a little canola oil for the bacon and they were delicious! Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2007

      55

      Good homemade hash browns are hard to come by anywhere, but these are fantastic. For years, I have known that it is best to parboil the potatoes -- so I recommend that everyone follow your preparation step from Potatoes for Hash Browns ( How to Parboil ). This morning I prepped the potatoes. Tonight I cooked the shredded result in vegetable oil -- no bacon on hand -- and got rave reviews from six people at the table

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2006

      45

      Very good! I used a bit of butter and some veg oil instead of the bacon grease. Turned out very well thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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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
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.4 g
    12%
    Cholesterol 10.8 mg
    3%
    Sodium 147.6 mg
    6%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.3 g
    13%
    Protein 6.6 g
    13%

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