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Hashed Brown Potatoes & Variations (T&T)




Source of Recipe


Posted by Wanderer. Source: “The Doubleday Cookbook,” 1975


Recipe Introduction


Makes 4 servings


List of Ingredients




6 large potatoes, boiled, peeled, and cut in 1/2” cubes
1 medium-size yellow onion, peeled and minced
3 tablespoons bacon drippings, butter, margarine, or cooking oil
1 teaspoon salt
1/8 teaspoon pepper

Brown potatoes and onion 5-7 minutes in fat in a heavy skillet over moderate heat, pressing into a pancake. Shake pan often so mixture doesn’t stick. Sprinkle with salt and pepper, cut in 4 wedges, turn, brown other sides, and serve. About 235 calories per serving.

Variations:

O’Brien Potatotes (T&T): Follow recipe above, frying 1/2 minced sweet green pepper and 2 tablespoons coarsely chopped pimiento with onion and potatoes. Fry 10-15 minutes, turning often, until potatoes are lightly crisp. Add salt and pepper. About 240 calories per serving.

Lyonnaise Potatoes (T&T): Slice potatoes 1/4” thick instead of cubing; omit onion. Fry potatoes in fat 10-12 minutes until golden. In a separate skillet, saute 2 thinly sliced, peeled yellow onions in 2 tablespoons butter 8-10 minutes until golden; add to potatoes, fry 1-2 minutes longer, sprinkle with salt, pepper, and minced parsley. About 295 calories per serving.

Country Fried Potatoes (T&T): Cut raw, peeled potatoes in 1/2” slices; omit onion. Place potatoes in skillet with drippings called for, cover, and cook 10 minutes. Uncover and fry 10-12 minutes, stirring, until browned. Add salt and pepper and serve. About 225 calories per serving.

Oven-Fried Potatoes For A Crowd: Peel 9 pounds potatoes and cut in 1/2” cubes. Place in 2 large roasting pans and drizzle each with 1/2 cup melted drippings or oil. Cover with foil and bake 15 minutes at 400F; uncover, stir, and bake 30 minutes. Raise heat to 500F, stir, and bake 10-15 minutes until brown. Sprinkle well with salt and pepper and serve, using a slotted spoon. Makes about 20 servings. About 200 calories per serving.


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