Recipe courtesy of Chris Schlesinger
Hash Browns
Getting reviews...
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 401 mg
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 401 mg
Ingredients
Directions
- In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes.
- Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately.
