These hash browns are delicious. It’s nice that they are so little work to make up in the morning. They also make a very tasty side dish for quick suppers.
You can easily turn this recipe into a bulk dry mix for added convenience. This is a high-quality, healthy product to have on hand for quick breakfasts or meals.
This recipe uses:
Yield: 3 cups / 400 g
Hash browns from dried potato
- 80 g dried shredded potato (2 cups)
- 20 g dried onion (¼ cup)
- 20 g dried pepper (¼ cup)
- 2 tbsp oil
- Mix potato, onion and green pepper in large heat-proof bowl.
- Cover with boiling water from kettle (about 3 cups / 750 ml); let stand for about 20 minutes.
- Heat a large frying pan with oil or fat. (For a non-stick pan, about 2 tablespoons.)
- When oil is heated, added potato mixture.
- Season to taste with salt and pepper.
- Cook for about 15 minutes until brown and tender, stirring frequently.
- Serve hot.
You may wish to make a bulk mix of the dry ingredients so that the mixture is ready to go. To do so, just multiply the recipe amounts by 5 or 10, and store the mix in a large, well-sealed jar or container. To use, measure out 2 cups / 120 g, and follow recipe directions from there.
If you don’t have dried onion, you could just season to taste with onion powder. Or, even use fresh chopped onion (you may wish to fry that up a bit first before adding the rehydrated ingredients.)
We use a non-stick pan for these to reduce the amount of fat required; if you use a different type of pan, more fat may be required. Bacon fat is nice with these.
Excalibur. Preserve it naturally. 4th edition, 2012. Page 132.
Per ½ cup / 50 g
Nutrition calculated using My Fitness Pal
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