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Riverboat Hash Browns

Riverboat Hash Browns

Oxmoor House JANUARY 1984

  • 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

Preparation

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.

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