Reviewed: Jul. 23, 2009

When I was puttin them into the frying pan they would'nt stick togeather. It turned out "all ova da place" Very Disapoineted With such good reviews nd it turned out "all ova da place" ::((

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Marie

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Reviewed: Jul. 14, 2009

Loved these! I cooked it in one big piece in the pan, flipping in quarters as directed. Next time I will try adding the salt and pepper directly to the potato mixture. My family thought they tasted remarkably like latkes (potato pancakes eaten on the Jewish holiday of Hanukkah) which is a great revelation since our latke recipe isn't as simple as this one.

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Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 8, 2009

Easy and tasty, I didn't use as much oil a in the recipe and I added some spices of my own (Garlic)

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Frodo

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Reviewed: Jul. 7, 2009

I really liked the concept of this method, so I tried the recipe as written... I found the hashbrowns way too greasy for my liking, and not very well seasoned. Even with a food processor, it seems awfully laborious considering the results. I still like the idea of the ingredients and the method, but in the future I'd season the mixture before cooking and seriously cut down the oil.

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jatotu

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Reviewed: Jun. 21, 2009

Wow, this is a great recipe. My husband LOVED it. I did two things differently: (1) I peeled and cooked the potatoes the night before (20 mins), then refrigerated, then followed the recipe the next day as written (2) I added salt and pepper to the mixture, before cooking. Delicious! Thanks!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

I scaled down the recipe to make enough for just me for breakfast, and it was so easy and delicious! I used a Yukon gold potato, 2 tbs. of egg substitute, 1 tbs. flour, and salt and pepper. I fried it in a combo of butter and oil (sorry, arteries!) and it came out crispy on the outside and soft and yummy on the inside. 1 potato definitely makes enough for 2, especially if you have eggs or something with it.

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Cookingcutie

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Reviewed: Jun. 15, 2009

These were excellent and will definitely be making again. I added about 2 tsp. of minced garlic and used much less oil, I think the original calls for too much, about 3-4 tbsp. worth. Great hash browns!

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Ronnoc

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Reviewed: Jun. 11, 2009

repairguy thought this was pretty darn good!!!!

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repairguy

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Reviewed: May 28, 2009

I found these a little bland, and while very pretty, the texture was a bit strange.

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: May 26, 2009

Perfect and so simple. I made them on a griddle and added some cooked crumbled sausage, grated sharp cheddar and some finely chopped peppers and onions. Heaven indeed and can be a meal in itself!

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KDUMAINE

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Reviewed: May 25, 2009

I have never been successful at making a hash brown that didn't either burn, turn out raw or just plain tasted bad! I was so excited when I made these... they are fabulous!!! I made them for breakfast but would make them at dinner too! I followed the recipe exactly other than adding in a bit more spices (seasoning salt & onion)... yum yum yum! Thanks for the recipe, it's a keeper!

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JEWELJETT

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Reviewed: May 18, 2009

I've made these many weekends, and they are so perfect. Best homemade hash browns I've ever had. I will continue to make them almost every time I make big weekend breakfasts.

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: May 15, 2009

Excellent recipe - perfect consistency and great taste. If you fry these on a super-non-stick pan, you will only need a few tablespoons of olive oil, and the result is a much healthier dish.

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eadaoin

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Reviewed: May 2, 2009

These were good but I felt that they could have used something extra. I'm not a huge fan of a lot of salt so it would have been nice to add some herbs or something to it for a little extra taste. I only used a couple tablespoons of oil as well.

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The Cooking Booth

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mustang, Oklahoma, USA

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Reviewed: Apr. 23, 2009

I was looking for a fresh new way to make my hashbrowns and found it here! I doubled the recipe, used red potatoes and also added 4oz of cheddar cheese and these turned out awesome. Even my picky 2 year old gobbled these up.

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mmmtriplemmm

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Reviewed: Apr. 12, 2009

After I shredded, rinsed and drained, I kept the potatoes in the freezer until time to mix and cook. I added about 1/2 cup grated cheddar and cooked in bacon grease. They were delicious.

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Nancy D

Cooking Level: Expert

Home Town: North Augusta, South Carolina, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Apr. 11, 2009

This was my first attempt at making home-made hash browns. They turned out pretty good, although next time I'll use less flour. Also, don't forget to dry the potato shreds before mixing in the rest of the ingredients!

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Amanda

Cooking Level: Beginning

Home Town: Ithaca, New York, USA

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Reviewed: Apr. 5, 2009

loved these.. I doubled the recipe and used about 1/4 of a medium onion.. it was great, i also added the salt and pepper to the potato- egg mixture.. no need for so much oil.. made 9 big hash browns

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Apr. 5, 2009

Used Scallions instead of regular onion and they came out GREAT! Will make this often :)

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minnieray

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Reviewed: Mar. 30, 2009

First attempt at making hash browns - not bad! Mine turned out more like potato pancakes than hash browns but still tasted very good and were very easy to make. i'd try them again - maybe use less flour next time?

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Emily's Famous Hash Browns

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