The first time I made this, I didn't know a couple of things and it didn't come out as good as hers. You cook the potatoes for 25 min., with the skins on (easier), then peel and grate after boiling. Any starchy potato works - I usually just use the russet potatoes because you can get a 10 bl. bag so cheap!
The key thing is to bake it for close to an hour (the original recipe says 25 min.). It'll get some crispy spots around the edges and that is good - some people scoop out that part first!
It should have the texture of a big baked potato. Baking it longer takes away the hash brown texture.
¼ c. melted butter
1/3 c. chopped green onions
1 tsp. salt
2 c sour cream
The key thing is to bake it for close to an hour (the original recipe says 25 min.). It'll get some crispy spots around the edges and that is good - some people scoop out that part first!
It should have the texture of a big baked potato. Baking it longer takes away the hash brown texture.
6 potatoes
1 c. shredded cheddar cheese¼ c. melted butter
1/3 c. chopped green onions
1 tsp. salt
2 c sour cream
Par boil potatoes with skins on for 25 minutes, then let potatoes cool at little. Peel and grate on cheese grater.
Mix ingredients together. Bake in casserole dish with lid on at 325
degrees for 1 hour.
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