Hash browns
Chef: Richard Fletcher
Ethnic:
American
Main Ingredient:
potatoes
Categories:
Side dish
Meal Type:
Breakfast
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:10 minutes
Cook Time:20 minutes
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After eating homemade hash browns you won ’t want to buy the frozen ones. The paprika and cardamom makes a unique flavor to the recipe.
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- 5 large grated potatoes
- dash of salt
- 1/8 teaspoon paprika
- 1/8 teaspoon cardamom powder
- 1/8 teaspoon pepper
- 1 heaping tablespoon coconut oil
Recipe
Grate the potatoes. With damp towel or paper towel pat the potatoes to soak up extra water.
Add all the spices to the potato mixture and with your hands mix the spices into the potatoes.
Heat the skillet and add the coconut oil. When the oil is hot add the potatoes and lower heat to medium. Cook for 10 minutes. Don’t touch the pan. When 10 minutes are up cut hash browns with spatula into 4 large pieces and turn them over. Cook for another 10 minutes on the other side.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Hash browns Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories348 | Calories from Fat 10 |
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 3g | 16% |
| Monounsaturated Fat 0g | |
| Polyunsaturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 113mg | 5% |
| Potassium 1881mg | 54% |
| Total Carbohydrate 73g | 24% |
| Dietary Fiber 11g | 44% |
| Sugars 5g | |
| Protein 8g | 16% |
| Vitamin A | 1% |
| Vitamin C | 152% |
| Calcium | 4% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |