I have to admit that I've never once attempted to make hashbrowns from scratch. Normally, I buy them frozen, but have never truly been satisfied with the result. They seem soggy to me. The hashbrown that are packaged fresh at the grocery are too expensive for my taste. I was fixing brunch on Sunday and needed another side dish I had a few potatoes on hand and got the recipe right out to the Betty Crocker cookbook. There simply wasn't enough there- everyone wanted more. I think next time I'll make a bigger batch, cut back on the butter and use the electric nonstick griddle. This might become a lunch time staple with a little ham and cheese added.
Prep time: 5 minutes
Cook time: 20-30 minutes
Cost: Approx. $1.50
8-10 medium potatoes (about 3 pounds) ($1.50)
4 tablespoons finely chopped onion
1/2 tsp salt
1/2 tsp pepper
1/4 cup butter
Wash potatoes well and pare. Do not remove skins. Shred to measure 8 cups. Rinse well; drain and pat dry. Mix potatoes, onion, salt and pepper. Heat butter until melted. Pack potato mixture firmly a dn leave 1/2 space around the edge of pan.
Cook over med-low for 15 minutes or until bottom is brown. Flip potato mixture adding more butter to pan if needed. Cook about 12 minutes longer or until bottom is brown.