ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Riverboat Hash Browns

Yield 8 servings

Ingredients

  • 4 large potatoes, boiled, peeled, and coarsely grated (about 4 cups)
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 tablespoons butter or margarine, divided
  • 3 tablespoons bacon drippings, divided

How to Make It

  1. Combine grated potatoes, onion, salt, chili powder, and pepper in a large mixing bowl; toss lightly.

  2. Heat 2 tablespoons butter and 2 tablespoons bacon drippings in a heavy 10-inch skillet over medium heat. Add potato mixture, spreading evenly over bottom of skillet using a spatula. Press potatoes down forming a flat cake. Use spatula to loosen edges from side of skillet, if necessary. Cook 10 minutes or until bottom is browned and crusty.

  3. Remove skillet from heat. Place a large plate over skillet; invert potato cake onto plate.

  4. Melt remaining butter and bacon drippings in skillet over medium heat; slide potato cake back into skillet. Cook 10 minutes or until bottom is browned and crusty. Invert onto a serving plate. Cut into wedges, and serve.

Oxmoor House Homestyle Recipes