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Ingredientes
- 2 1/2 lb boiling potatoes unpeeled, quartered Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil
- 2 Tbsp. finely-minced fresh chives or possibly parsley
Direcciones
- Place the potatoes in a saucepan with lightly salted cool water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, till parboiled, no more than 5 min; they should be barely tender when pierced with a fork. Drain well and set aside till cold sufficient to handle. Shred the potatoes on the large holes of a box grater/shredder held over a mixing bowl. Toss lightly with a little salt and pepper to taste.
- On a nonstick griddle over medium heat, heat the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil proportionately over the surface of the griddle and place the shredded potatoes on top. With the back of a spatula, gently press down on the potatoes to create a compact, even mass 1 to 1 1/2 inches thick. Don't be concerned if the edges are uneven. Fry till the underside is browned and crusty, about 5 min. Using the spatula, turn the cake over; you may turn the cake in sections if necessary. Continue frying till browned and crusty on the second side, 4 to 5 min longer.
- Transfer the potatoes to a warmed serving platter or possibly individual plates and garnish with chives or possibly parsley. Serve at once.
- This recipe yields 6 to 8 servings.
- Comments: Technically speaking, hash browns are diced. But most restaurants actually make them with shredded potatoes, a technique used here. The hash browns can also be cooked in a nonstick frying pan or possibly formed into patties. If desired, add in some grated yellow onion with the salt and pepper. For a glorious side dish, top the finished hash browns with shredded Cheddar cheese, lowfat sour cream, and a favorite fresh salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 138 | |
| Calories from Fat 56 | 41% |
| Total Fat 6.38g | 8% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 8mg | 3% |
| Sodium 7mg | 0% |
| Potassium 452mg | 13% |
| Total Carbs 18.66g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.86g | 1% |
| Protein 2.2g | 4% |
