Hash Brown Potatoes

Hash Brown Potatoes
Servings: 6 Prep 10 mins Cook 13 mins


  • 3 large russet potatoes (about 2 pounds total), peeled
  • 1 tablespoon salt
  • 1/2 medium onion, diced
  • 5 tablespoons butter
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme

Make It

1. Cut potatoes lengthwise in half; cut each piece lengthwise in half again. Cut each wedge crosswise into into 1/4-inch-thick slices. Place in large saucepan; add enough cold water to cover. Cover; bring to boiling. Stir in salt and onion; cook until potatoes are just knife-tender, about 5 minutes. Drain potatoes and onion.

2. Heat 10-inch cast-iron skillet over high heat. After 2 minutes, add butter; heat until melted and sizzling. Add potato-onion mixture; cook over high heat 2 minutes. Gently flip mixture over, trying not to mash potato pieces. Season with 1/2 teaspoon garlic salt, 1/8 teaspoon pepper and 1/8 teaspoon thyme.

3. Cook 5 minutes, turning potatoes over, seasoning with remaining garlic salt, pepper and thyme, until potatoes are browned and pieces are crispy. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 194, Fat, total (g): 10, chol. (mg): 26, sat. fat (g): 6, carb. (g): 25, fiber (g): 2, pro. (g): 3, sodium (mg): 503, Percent Daily Values are based on a 2,000 calorie diet.