HASHBROWNS FOR A GROUP

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 73.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.8 g

View full nutritional breakdown of HASHBROWNS FOR A GROUP calories by ingredient
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Introduction

EASY WAY TO HAVE FRESH POTATOES ON HAND FOR HASBROWNS, CASSEROLES, ETC EASY WAY TO HAVE FRESH POTATOES ON HAND FOR HASBROWNS, CASSEROLES, ETC
Number of Servings: 20

Ingredients

    10 medium (2-1/4" to 3-1/4" dia.) Potato, raw

Tips

LOW SODIUM LOW FAT


Directions

Clean and boil some whole potatoes.

Cook the potatoes untill a fork can penetrate them but they're still firm (normal sized potatoes only take 15 to 20 minutes at a rolling boil).

Quench the potatoes (run some cold water over them to stop or limit any residual the cooking process - you don't need the potatoes to be completely cold - just enough so you can handle them)

Put the potatoes uncovered in the refrigerator overnight. - This is a very important step as the potatoes firm up in the refrigerator. If you use them while they're still warm you'll likely end up with fried mashed potatoes.

Heat oil or butter up in a frying pan and grate the unpeeled potato directly into the pan. - It will grate easily and most of the skin (if it's a brown potato) will sluff off to the side instead of grating. it's easy to discard the skin or you can fry and eat it also - I like it.

The potatoes will brown very quickly and you'll have no problem with blackening.

I boil potatoes and put them in my home refrigerator about once a week. That way I have them ready for hashbrowns, scalloped, twice-baked, or any other potato dishes that meet my fancy.

Serving Size: 20- 1/2 CUP SERVING

Number of Servings: 20

Recipe submitted by SparkPeople user IAMSUNNYHOWARD.

TAGS:  Vegetarian Meals |

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