Emily's Famous Hash Browns Recipe
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
I live abroad part of the year and the ingredients available to me are very basic. This recipe saved me when feeding my son who only eats Dunkin Donuts hash browns for breakfast! I made it in a non stick pan with just a little oil and I shredded with the skins on to keep the fiber content intact (it wasnt clear in the recipe if skins on or off). it was a big hit!
Wow. Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hashbrown recipe from here on out. I do have one cautionary tip, particularly if like me, you haven't cooked hashbrowns before. Make sure that you don't have too much oil in the pan. The hashbrowns will take forever to brown and may be too greasy for your taste.
Better than just drying hash browns because of the flour & egg. You need to soak the potatoes & dry completely otherwise we thought they still tasted starchy. Hubby will make again. 10/28/2017 - These are better each time hubs has made them.
These are definitely "Good old fashioned restaurant-style hash browns..." like those I remember and which are pretty much impossible to find today. Whether they are more like latkes or hashbrowns is irrelevant: they are wonderful! I can finally end my search for a good hashbrown recipe. The only change I made was to use unflavored frozen hashbrowns (because I hate shredding) and to defrost, and thereby dryout, on a paper plate sprayed with cooking oil in the microwave. Thank you your mom, you have make me very happy.
I was looking for a hashbrown recipe to have with some german style roast pork and sauerkraut. I decided to give this receipe a trial run this afternoon to see if it would work out. Half way through making the hashbrowns, I realised I had no egg. I tried to think what else I could use to help bind the hashbrows. I added about 1/2 cup of grated cheese. I also added paprika and a sprinkling of dried mixed herbs. I was very careful when frying them making sure they stayed together. We ate them as a snack with tomatoe sauce. Everyone loved them! Will definetly be using this receipe again!
Ok, I have to start with a little honesty - I don't like hash browns. My boyfriend, however, DOES, so when he asked me to make them for him this seemed like a pretty simple place to start. I am SO GLAD I decided that! These are the BEST hash browns I have ever eaten, and they were SO SIMPLE to make! I did omit the onion b/c I am allergic, and I used the little red potatoes because I love them (about 3 cups shredded, if you wondered) Neither of us is aware of ever having had hash browns with egg in them before but it was amazing! One egg didn't make them "eggy" it just held them together nicely in the skillet so they could brown just perfectly. Thank you for sharing this beautifully simple recipe, which now has pride of place in my YummySoup!!
REALLY GOOD for a 1st attempt. A simple recipe I can make from memory. i ended up topping them with a little mozzarella, next time i will add some cheddar to the mixture before cooking. won't make hash browns any other way! edit* on a 2nd batch i made little piles instead of a super hash brown, i much prefer them smaller, more crispy!