Shredded Hash Browns
Shredded Hash Browns
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 215 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 33 mg |
| sodium | 540 mg |
| potassium | 444 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 10 |
| vit C | 15 |
| folate | 7 |
- Preparation time: 10 minutes Stand time 3 hours
- Cook time : 30 minutes
- Total time : PT40M
- Portion size: 6
Ingredients
- 4 4baking potatobaking potatoes, (about 2 lb/1 kg total), peeled
- 1/4 cup 1/4cupbutter
- 1 1large oniononions, thinly sliced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupwhipping cream
Preparation
In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.
In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.
Stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes.
Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours.
Fry over medium heat, turning a few times, until crispy and browned, about 2 minutes.
Source : Canadian Living Magazine: April 2010
