Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Baked Hashbrowns




Source of Recipe


my version of a recipe from "Tasty Low Fat Recipes"






Recipe Introduction


VERY LOW FAT!!
These are very easy and can be made ahead and heated up later in the oven. You can form them into smaller patties and cook for a shorter period of time to make them into bite sized pieces. This would be great for a brunch buffet.





List of Ingredients



• 3 lb. potatoes (about 1 1/4 lb.)
  
• 1 onion - chopped and caramelized in 1 t. olive oil
  
• salt and pepper
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Cut the potatoes in half and boil for 10 minutes. Cool slightly and shred. Mix with the onion and salt and pepper, to taste and , with wet hands, form into 6 patties. Place on a baking sheet that has been lined with parchment paper and sprayed with Pam. Bake for 20 minutes, turn and cook for 5 - 10 minutes, until crisp and golden.