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Ingredients
| russet potatoes: 6 lbs |
| green bell pepper (chopped): 2 cups |
| red bell pepper (chopped): 2 cups |
| onions: 1 (chopped) |
| salted butter: 1/2 cup (or margarine) |
| salt: 1 tsp |
| black pepper: 1 tsp |
Homemade Hash Browns
Credit: AllRecipes
User rating:
"Hosting a large brunch gathering? A big batch of these hearty hash browns from our Test Kitchen is sure to be popular. The recipe makes a lot, so if you're feeding a few, you can use the leftovers in the two dishes that follow."
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Prep Time
20 min -
Cook Time
10 min -
Servings
16 serving(s)
Tags
Directions
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; cover and simmer for 15-20 minutes or until potatoes are tender but still firm. Cool slightly; peel and shred. In a Dutch oven, saute the peppers and onion in butter. Add the shredded potatoes; sprinkle with salt and pepper. Cook until golden brown.