cheesy hashbrowns
Preheat the oven to 350 degrees.
If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)
Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.
Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.
Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.
Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1020 | ||
Calories from Fat: 917 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.9g | 136 % | |
Saturated Fat 64.3g | 322 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 273.3mg | 84 % | |
Sodium 869.9mg | 30 % | |
Potassium 380.2mg | 10 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 19g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1020
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