Sizzling Spuds


  • 12 cups of grated Idaho® potatoes
  • 2-3 tablespoons of canola oil
  • 6 cups of grated low-fat cheddar cheese
  • Additional cheese for topping if desired
  • 24 ounces of salsa


  1. Wash potatoes. Leaving skins on, grate potatoes. Rinse grated potatoes in a colander with cold water. Dry thoroughly.
  2. Combine potatoes and oil. Cook potatoes in a large non-stick skillet over medium high heat until lightly browned. Cool slightly.
  3. Coat a 13 x 9 baking sheet with nonstick spray. Combine potatoes and cheese. Spread evenly on baking sheet.
  4. Place in a preheated 375°F oven for 20 minutes or until hash browns are golden brown and crisp. Remove from oven and top with additional cheese if desired.
  5. Cut into 24 squares and serve with 1 ounce dollop of salsa.
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Yield: 24 servings
Calories: 100
Sodium: 250 mg
Fat: 3 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 5 mg

Judith Diane Davis

Mecklenburg County, Charlotte, NC

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