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Hash Browns

What you need: 

1 or 2 potatoes
Oil
Salt

What you do: 

Grate potatoes and mix with salt to taste. Add oil to large skillet and fry till golden brown.

Preparation Time: 
Cooking Time: 
Servings: 
1 to 2
Recipe Category: 

SO HOW'D IT GO?

This was great! I also put in some garlic and rosemary.

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This recipe was DELISH! And ridiculously simple.  I had no problem with changing color from oxidation because I used my food processors shredder and they were frying before they had time to change color. This recipe was SUPER fast too, what's the point of buying frozen hash browns when this takes less than 5 mins!

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Try sprinkling in some daiya cheddar or mozzarella vegan cheese towards the end of cooking and I'll bet these will be really yummy!

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I use a tip my mother taught me Emily .That is when soaking potatoes in water put some milk in.It works a treat to prevent from going black!And if I ever left say chipped potatoes(ie .already chopped and ready to fry as chips) in a bowl for quite a while and they had already gone a bit black/blue this seems to reverse the process..So theres my tuppence worth :-0)) Good luck.

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MMMm... My only "change" was the addition of some lightly browned onion, (sauteed 1/2 a small onion in the oil before adding the potatoe, salt, and pepper). I used cooked and then chilled potatoe (cooked whole in it's skin for easier, less muss, handling while grating), as some suggested, and I think I can safely say without exaggeration that this is the BEST hash browns I have ever had.

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im not much of a cook, but a little hint about hash browns...my grandmother always made me squeeze out the juice of the shredded potatos first so the potatoes wouldnt be quite so mushy. and no one cooked like my grandmother!

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This is such a simple recipe and very good. I've never been that good at making hash browns but I've been practiving and I've gotten better. I used garlic flavored Olive oil and added some black pepper for flavor. So good especially when drowned in ketchup! Thanks!

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This was my first time to make actual hash browns (they've always seemed gross to me, for some reason), so I didn't think to squeeze out the moisture until after I started cooking them. I used two red potatoes, grated, mixed them with sauteed onions and jalapeno, s, p and garlic powder, and fried them. It was taking them a very long time to cook (who has cooked this in 5 minutes?!)..so they got brown on some sides..but did not get crispy. They had a good flavor though..b/c of all of the added things. If I make them again..I'll try it w/o excess moisture.  ???

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Yum! Of course, it is hard to go wrong with these 3 ingredients, but delicious nonetheless. :-) Mine did turn slightly blue AFTER frying (which I thought was odd), but they still tasted great so we just ignored it. Great with tofu scramble!

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I made these for brunch and they were very tasty. Served them with Herby Mushroom Sausages. It took some time squeezing the excess water from the potatoes but it was worth it. I finished mine in the oven for that extra crispiness. Yum.  ;)

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