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Hash Browns

Fat.Freedom's picture
Ingredients
  Potatoes 4 , boiled
  Onion 1 , chopped
  Chicken bouillon 1⁄2 Cup (8 tbs) (To Taste)
  Seasoning To Taste (Without Salt)
Directions

1. Shred boiled potatoes (preferably with skins on). Combine with chopped onion.
2. Cook in a heated nonstick pan using chicken bouillon instead of oil.
3. Season. Turn potatoes often, until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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1 Comment

umaima's picture
Hello Rachelle, The recipe will make approx. 4 to 5 4'' round hash browns. The bouillion is used instead of oil and you need to use the same amount as you would use for shallow frying.