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Photo: David Loftus Photo by: Photo: David Loftus

Hash Browns

Real Simple MARCH 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 15mg
  • Calories: 160
  • Calories from fat: 42%
  • Carbohydrate: 22g
  • Cholesterol: 20mg
  • Fat: 8g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 5g
  • Sodium: 287mg

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Hash Browns recipe