Hashbrowns
Breakfast classic
Approximate Nutritional Analysis
Calculated based on 1 of 4 servings
View Per-Ingredient Nutritional Contribution (6 items) ▼
| Ingredient | Quantity | Est. Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| potato, Russet | 1 | 150.0g | 116 kcal | 3.0g | 26.2g | 0.2g |
| onion | 0.25 | 37.5g | 15 kcal | 0.4g | 3.5g | 0.0g |
| garlic | 3 cloves | 9.0g | 13 kcal | 0.6g | 3.0g | 0.0g |
| avocado oil | 5 tbsp | 67.5g | 597 kcal | 0.0g | 0.0g | 67.5g |
| salt | 0.50 tsp | 2.5g | 0 kcal | 0.0g | 0.0g | 0.0g |
| black pepper | 0.25 tsp | 1.2g | 0 kcal | 0.0g | 0.0g | 0.0g |
* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.
Ingredients
(6 items)-
potato, Russet1
-
onion0.25
-
garlic3 cloves
-
avocado oil5 tbsp
-
salt0.50 tsp
-
black pepper0.25 tsp
Directions & Preparation
Grate a Russet potato into a strainer or colander and rinse well under running water.
Squeeze as much of the water out as possible and allow to air dry for 10 minutes.
While the rinsed potato is drying, chop one onion and peel and slice the garlic cloves.
Add the oil, potatoes and onion to a medium hot pan, and stir to coat the potatoes in the oil. Add salt and pepper. Cook while stirring genty for 5 minutes. Shape by pushing away from the edges and for the potatoes to have a uniform thickness. Then cover, lower the heat slightly, and cook without stirring for 5 more minutes, to develop a crust.
Then add the garlic by pressing it into the potatoes, so it won't be in direct contact with the pan after flipping. Flip, cover, and cook for 5 more minutes.
Serve with ketchup and hot sauce