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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Hosting a large brunch gathering? A big batch of these hearty hash browns from our Test Kitchen is sure to be popular. The recipe makes a lot, so if you're feeding a few, you can use the leftovers in the two dishes that follow. Ingredients:
6 pounds medium potatoes |
2 cups chopped green pepper |
2 cups chopped sweet red pepper |
1 large onion, chopped |
1/2 cup butter, cubed |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil; cover and simmer for 15-20 minutes or until potatoes are tender but still firm. Cool slightly; peel and shred.
2. In a Dutch oven, saute the peppers and onion in butter. Add the shredded potatoes; sprinkle with salt and pepper. Cook until golden brown. Yield: 12 cups.
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