HASH BROWNS FROM MASHED POTATOES RECIPES

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HOMEMADE HASHBROWNS RECIPE | ALLRECIPES



Homemade Hashbrowns Recipe | Allrecipes image

This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!

Provided by bluebayou

Categories     Breakfast and Brunch    Potatoes

Yield 4 servings

Number Of Ingredients 6

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

Steps:

  • Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
  • Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

Nutrition Facts : Calories 176 calories, CarbohydrateContent 21.2 g, CholesterolContent 48.6 mg, FatContent 8.6 g, FiberContent 2.1 g, ProteinContent 3.9 g, SaturatedFatContent 1.6 g, SodiumContent 626.6 mg, SugarContent 2.8 g

MASHED HASH BROWNS RECIPE - HASH BROWNS RECIPES AT ...

Learn how to make hash browns at Womansday.com.

Provided by WOMANSDAY.COM

Categories     vegetarian    dinner    side dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 11

2 1/2 lb. baking potatoes
1 large sweet potato
2 1/2 tsp. salt
3 tbsp. butter
2 tbsp. olive oil
1 large onion
1 medium red bell pepper
1 medium yellow bell pepper
1/2 tsp. Freshly ground black pepper
tsp. ground red pepper (cayenne)
2 scallions

Steps:

  • Peel, then cut baking and sweet potatoes in 1 1/2-inch chunks. Place in a large heavy pot; add cold water to cover and 1 tsp salt. Bring to a boil, cover and simmer 12 minutes or just until tender. Drain and return to pot. With edge of a large spoon, break most into coarse chunks. Heat butter and oil in a 12-inch, preferably deep, nonstick skillet over medium heat until hot. Add potatoes, remaining 1 1/2 teaspoon salt, the onion, bell peppers, and ground peppers; stir to mix. Cook, turning mixture often with a spatula, 23 minutes or until vegetables are tender and potatoes are browned in spots. Transfer to a serving dish; sprinkle with scallions.

Nutrition Facts : Calories 203 calories

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