Shredded Hash Browns

Jalapeno pepper kicks up the flavor for this popular potato-onion skillet dish. Make it for breakfast, lunch, or dinner.

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    3 - 4   
    small russet or white potatoes (about 3/4 pound)
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    1/4  cup 
    finely chopped onion
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    small jalapeno pepper, banana pepper, or Anaheim pepper, seeded and chopped (optional)
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    1/4  teaspoon 
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    1/8  teaspoon 
    coarsely ground black pepper
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    2   tablespoons 
    butter, cooking oil, or margarine

Peel potatoes and coarsely shred using the coarsest side of the grater (you should have about 2 cups). Rinse shredded potatoes in a colander; drain well and pat dry. In a medium bowl combine shredded potatoes, onion, jalapeno pepper (if using), salt, and black pepper.
In a large nonstick skillet heat butter over medium heat for 1 to 2 minutes or until hot. Carefully add potatoes, pressing into an even pancake-like round (about 7 to 8 inches in diameter). Using a spatula, press mixture firmly. Cover and cook over medium heat for 8 minutes or until golden brown. Check occasionally and reduce heat, if necessary, to prevent overbrowning. Turn using two spatulas or a spatula and fork. (If you're not sure you can turn in a single flip, cut into quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more or until golden brown and crisp. Remove from skillet; cut into wedges. Makes 2 or 3 servings.
Nutrition information
Per Serving: cal. (kcal) 168, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 3, vit. C (mg) 16, sodium (mg) 197, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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