Hashed Brown Potatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 404. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 medium potatoes (1 pound)
- 1/4 cup finely chopped onion or green onion
- 3 tablespoons margarine or butter
Instructions
- Peel potatoes; shred to make 3 cups. Rinse; pat dry with paper towels. Combine potatoes, onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper. In a large skillet melt margarine. With a pancake turner, pat potato mixture into skillet. Cook over medium-low heat about 10 minutes or till bottom is crisp. Cut into 4 wedges; turn. Cook about 10 minutes more or till golden.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "hash browned potatoes" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7927684@N03/4219320728. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.