Reviewed: Nov. 23, 2009

In making a double batch, I added about 1/2 cup finely diced green pepper to the ingredients listed. I also sprinkled both sides with paprika. For best results, go easy on the oil - it cooks and browns perfectly with just a little.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Nov. 22, 2009

I doubled the recipe, using a combination of white and sweet potatoes. This was my first time making homemade hash browns. I'd recommend not covering the whole pan because they are too hard to flip without everything coming apart. Mine came apart completely, so I lost the nice crisp edges that other reviewers raved about. Also, it might have a nicer flavor with butter in the pan instead of oil. Next time, I'll use butter, and make pancake shapes in the pan for easy flipping.

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Scooter32

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Reviewed: Nov. 15, 2009

Wow - this was amazing. I will never make hashbrowns any other way again.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Nov. 14, 2009

they where good like a potato pancake mmm....

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JERSEYJOETINA

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Very good! Every one in the family enjoyed them!!! Thank you, now we have something to add to our family sunday morning breakfast! Yummy

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blonde5634

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Reviewed: Nov. 7, 2009

Peel Potatoes And Boil. Refrigerate Overnight. Shred. Mix With Flour And Egg. No Onion. Cooked In Deep Fryer.Season Immediately.

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linaharvey

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Reviewed: Nov. 4, 2009

great recipe - didn't change a thing and they turned out fabulous!

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CELHORTON

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Reviewed: Nov. 2, 2009

I made these too thick the first time and they came out mushy but the flaor was excellent. I made them thinner the second time and they were perfect. I did not pre cook the poataoes at all but they turned out just fine.

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love_it!

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Reviewed: Nov. 2, 2009

Oh, the secret of perfect hash browns has been revealed! I never could make good hash browns; mine were always super greasy and terrible. But these are so yummy, so delicious, that my husband cries out for them everytime we make a 'country' breakfast. They have an excellent flavor, they stay together very well, and are nice and crispy on the outside. Be sure that your frying oil is hot enough, though! Easy to get impatient and toss them in too soon. Then you'll end up with soggy, greasy hash browns. I test the oil by making a mini 'test' hash brown before adding in any more. You will love these!

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MsDoolittle

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Reviewed: Nov. 2, 2009

YUM!! I have never made hashbrowns before. This recipe was super easy and mine didn't turn out greasy at all, I did press them good between paper towels to get as much oil off as I could. My husband loved them and will definitely make them again.

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ssrademacher

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

These are awesome! Thank you for sharing this. So easy when potatoes are shredded in food processor.

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Lee

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Reviewed: Oct. 28, 2009

We enjoyed these - my 6 year old said they tasted like McDonalds (I salted both sides after they were done) and my 3 year old said they tasted like french fries.

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EatingInSeattle

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Reviewed: Oct. 18, 2009

Came out delicious. Not difficult at all to grate the potato by hand, it was my first time. I will make this all the time rather than buying the frozen hashbrowns. Taste much better and I always need to use up leftover potatoes. I added my seasoning to the mixture before cooking and added only about 1/4 of an onion and still tasted wonderful. Thank you for the good recipe!!

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Danielle

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Reviewed: Oct. 17, 2009

I'll never buy frozen again. It ws a cinch to grate the potato in my kitchen aid. Must be harder by hand.....

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Heather

Cooking Level: Intermediate

Home Town: Kamas, Utah, USA

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Reviewed: Sep. 26, 2009

This are great hash browns! I used a bag of frozen hash browns because that is what I had on hand and it worked out great.

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CKSONG814

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Reviewed: Sep. 20, 2009

I love these! They are easy to make and sooooo good! They remind me of the hashbrowns I used to get at a local restaurant that is now closed. I make them so often that my husband has affectionately coined them "Honey's Famous Potatoes"!

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 16, 2009

You will not need another recipe, this is great.

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Jennifer

Home Town: Stuart, Florida, USA

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Reviewed: Sep. 15, 2009

The best hashbrowns ever! I season with garlic salt and johnny's seasoning salt along with black pepper.

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Talea Metivier

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Reviewed: Sep. 14, 2009

These were awesome potatoes. I doubled the recipe and was STILL surprised at how far 4 medium potatoes could go... My kids gobbled these up. Gonna add some fresh rosemary next time. Yummmmm. Thanks for a great recipe!

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CityChook

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Reviewed: Sep. 11, 2009

I added some cheese and garlic salt and they were amazing.

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Danyale Christensen

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Emily's Famous Hash Browns

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