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Hash Browns

Photo: David Loftus
Yield Makes 6 servings


  • 4 tablespoons unsalted butter
  • 1½ pounds russet potatoes, peeled and grated (using large holes of box grater)
  • 1 onion, grated (using large holes of box grater)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calcium 15 mg
  • calories 160
  • caloriesfromfat 42 %
  • carbohydrate 22 g
  • cholesterol 20 mg
  • fat 8 g
  • fiber 2 g
  • iron 1 mg
  • protein 2 mg
  • satfat 5 g
  • sodium 287 mg

How to Make It

  1. Melt the butter over medium heat in a large skillet. Add the potatoes and onion and sauté until tender, about 5 minutes. Season with the salt, pepper, and parsley. Use a spatula to press the potatoes into pan. Cook until a crust forms, about 5 minutes. Using the spatula, break apart the potatoes, press down again, then let stand to form another crust. Cover skillet, reduce heat to medium-low, and cook for 10 minutes more.