Recipes » Main Dish » Mushroom-Stuffed Hash Browns
T. Colin Campbell Center for Nutrition Studies
Mushroom-Stuffed Hash Browns


  • 3 cups russet potatoes, shredded
  • 2 small tomatoes
  • 1 medium onion, diced
  • 1 cup mushrooms, sliced
  • Curry powder, to taste
  • Salt and pepper, to taste


  • 1. In a comal or skillet, roast the tomatoes whole until they are thoroughly cooked. Remove from heat, cool, slice, and set aside.
  • 2. In a skillet over low heat, sauté the onions until golden brown. Add the mushrooms and cook for 2 minutes. Remove from heat and season with salt and pepper.
  • 3. In a medium nonstick skillet, layer half of the grated potatoes. Place the cooked onion, mushrooms, and tomatoes on top of the potatoes.
  • 4. Cover the vegetables with the rest of the grated potatoes, making sure that the lower and upper layers of the potatoes meet at the periphery.
  • 5. Cook over medium-high heat for four minutes. Using a plate, flip the contents of the pan and return to cooking the other side for another four minutes.
  • 6. Remove from heat and serve immediately.

Cooking Tips

  • 1. Once cooked, these stuffed hash browns can be cooled, placed in resealable bags, and frozen for up to two months.
  • 2. You can substitute finely chopped bell peppers for the mushrooms.
  • 3. Reheat in an air fryer, oven, or skillet.

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