Reviewed: Dec. 7, 2007

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!

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Amytron

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 4, 2007

My husband made these for breakfast on Sunday. He did use a lot less oil. They were great!

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Nov. 23, 2007

Delicious! I've always tried to make hash browns and they've always fallen apart! This is a win-win recipe! Thank you! Although, I did one variation; I diced up some turkey breast, (you can use the sandwich sliced turkey breast,) and added it to the mix when combining everything with the potatoes and eggs. You think it would burn, but it adds a tiny bit of meat flavor. Yummy! Thanks again!

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Babygrrl923

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

This is the first time I have ever been successful with hashbrowns. I have always wondered how to make them like restaurants do, and now I know the secret! I'm not a very good cook, but both times I've made these they've turned out perfect. Awesome recipe! By the way, I left out the onion and they were still great.

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Amanda

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Nov. 12, 2007

Very good! I added cheese for the kids! Thanks!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Oct. 21, 2007

Very good. I added shredded extra sharp cheddar cheese to some...d e l i c i o u s. Thanks for sharing.

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Suzanne

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Reviewed: Oct. 7, 2007

Thanks for the great recipe! I added some italiano seasoning and some hot pepper flakes and they turned out awesome. This recipe went straight to my recipe box.

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Bob & Penny (Grandpa & Grandma

Cooking Level: Expert

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Oct. 4, 2007

This is a great versatile recipe. I used sweet potatoes instead of russetts and flavored them with salt, pepper, cinnamon, nutmeg, allspice and ground clove. Really delicious. If you have a food processor you can shred the potato and they will keep in the freezer until ready for use.

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CharleyBrul

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Newnan, Georgia, USA

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Reviewed: Sep. 22, 2007

Excellent - didn't nearly as much oil as called for (thank goodness!!)

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Laura

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Reviewed: Sep. 14, 2007

WOW! These are great hashbrowns! FINALLY, I can make hashbrowns that will stay together! You can add what ever sounds good that morning and they always come out great! Thank you Emily!

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BILOTTASHII

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Sep. 9, 2007

These are very similar, if not identical to patatoe latkas (patatoe pancakes). These do come out very well, though I would suggest adding some salt and pepper into the batter for some flavor. And A LOT less oil. I used under 1/2 a cup and still had to drain oil out of the hash browns. Otherwise, these are awesome. Thanks

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Ashley Bobbi

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 30, 2007

I really enjoyed this recipe!!! I live in Europe and I haven't had hash browns for years... I only added some more seasoning. Now since I found this easy recipe, I'll introduce it to my family and friends!!!

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Elina

Cooking Level: Intermediate

Home Town: Helsinki, Uusimaa, Finland

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Reviewed: Aug. 2, 2007

Great!!!

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Chamrock

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 2, 2007

These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definetly it! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hashbrowns from memory, eyeballing the flour and spices, etc. Highly recommended!!!

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Jul. 30, 2007

I will never buy the frozen kind again. These are so much better! The bags of frozen hash browns are over 2 dollars. A ten pound bag of potatoes is around 3 dollars. You can make alot of these delicious hash browns with a 10 pound bag.

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massey110

Cooking Level: Expert

Living In: Cassville, Missouri, USA

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Reviewed: Jul. 4, 2007

Good, and could have been better I'm sure had I not subbed whole wheat flour for the AP. I used just enough oil to barely coat the pan.

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inthekitchen

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Reviewed: Jun. 22, 2007

I tried these hash browns this morning and they turned out great. I did the recipe like it says except for the amount of oil. I cooked bacon while I prepared the hash browns and after the bacon was cooked I poured out some of the grease and fried the hash browns in the same pan that i cooked the bacon in. I did mine in small patties and they turned out great. I will be making these again and maybe next time I will add some crumbled bacon. Thanks for the recipe.

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