Riverboat Hash Browns

Recipe from

Oxmoor House


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


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

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.

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

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,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note