Recipe: Hashed Browns (using shredded boiled potatoes, 1970's)

HASHED BROWNS


1 1/2 lb. potatoes (about 4 medium), pared
2 tbsp. finely chopped onion
16 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter or margarine
2 tbsp. vegetable oil or meat drippings

In saucepan, heat 1-inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add potatoes. Cover tightly; heat to boiling and cook whole potatoes 30 to 35 minutes. Drain. Cool slightly.

Shred potatoes to measure 4 cups. Toss potatoes, onion, salt and pepper together.

Heat butter and oil in 9 or 10-inch skillet. Pack potato mixture firmly in skillet, leaving a 1/2-inch space around edge. Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn. Add 1 tbsp. oil if necessary. Cook 12 to 15 minutes longer or until brown.

Makes 4 to 6 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970