Tested till perfect Shredded Hash Browns
Shredded Hash Browns
Photography by Matthew Kimura

Shredded Hash Browns

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand time 3 hours
  • Cook time 30 minutes
  • Portion size 6


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 215 pro 3g total fat 11g sat. fat 7g
carb 27g fibre 2g chol 33mg sodium 540mg
potassium 444mg

% RDI:

calcium 2 iron 4 vit A 10 vit C 15
folate 7
All rights reserved. TVA Group Inc. 2015