Manny's in Minneapolis has the best hash browns I've ever had in my life! They were kind enough to share their recipe! Yum!
Boil skinned russet potatoes until almost cooked all the way thru. Then chill immediately. After cooled down, grate into large bowl. Add half a cup of clarified butter to hot sauté pan and carefully add grated potatoes and sautéed onions. Cook on medium low heat for 7 minutes. Put a same-size sauté pan inverted on top of cooking potatoes and carefully turn over into other pan. Add the rest of your clarified butter to sauté pan and cook for 7 more minutes. Add salt. Drain excess butter. Serve hot.
Finish by covering hash browns with shredded cheddar cheese and chopped cooked bacon and put under broiler until cheese is melted. I like to chop some fresh chives for the top also.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 286 (74%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 78mg||24 %|
|Sodium 331.3mg||11 %|
|Potassium 534.4mg||14 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18g|
|Protein 6.1g||9 %|
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Calories per serving: 387
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