Reviewed: Feb. 5, 2009

These are awesome... thanks so much for the recipe!

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Brandy P

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Reviewed: Feb. 1, 2009

My kids thought I got these from a restaurant!

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FYLO

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 27, 2009

These are great. I found this recipe because I couldn't figure out why my hash browns (aka, shredded potatoes that I pressed together and put in a skillet) weren't very good. This recipe is simple and really fun to experiment with (add-ins like pieces of bacon)

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Aly & Nate

Cooking Level: Beginning

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 24, 2009

This recipe deserves 5 stars. I think the egg really helps do the trick here. My potatoes were baked and refridgerated over night before I shredded them so I didn't use much flour, just a sprinkle but they held up nicley and browned beautifully!

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Buffy Whitney

Cooking Level: Professional

Home Town: Ottawa, Illinois, USA

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Reviewed: Jan. 20, 2009

This is the best recipe for Potatoes. Thank you. Nice and crispy, light and flavorful.

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NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

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Reviewed: Jan. 16, 2009

Wonderful recipe! Very flavorful, crisp on the outside, tender in the middle. Now I won't be afaid to make homemade hashbrowns anymore. Even my picky eater liked them.

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fabcook

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Reviewed: Jan. 12, 2009

I really wouldn't call these hash browns - they were more like latkes (potato pancakes) - but they were delicious. I added salt and pepper to my mixture before cooking so that they would be seasoned throughout. Thanks!

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GBOLLER

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

The best I ever made! I think the secret is in squeezing the potatoes dry.

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Love2Eat

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Reviewed: Jan. 11, 2009

This is the hash brown recipe that I have been looking for. I made them for my wife and she said that they were "better than restaurant style". The only suggestion that I have is do small batches when frying. I started out with a handful size of potoato mixtue in the pan to try it out, then gradually increased my batch size each time...and it turned out that the first (smallest) batch size was the best. Fried better. I think adding too much in at once cools the oil down too much which leaves the hashbrowns greasy.

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Chef_Aron

Home Town: Danville, California, USA

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Reviewed: Jan. 9, 2009

These were perfect as-is. And I like the fact that you can add any kind of seasoning you want to change the flavor a bit. Next time I might add a dash of Creole seasoning for kick.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Jan. 8, 2009

Great Recipe! I used yukon golds instead of russet. Turned out really golden brown. Really easy to make.

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COLLINSC78

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

WOW... these are wonderful!! I didn't cook them in a bunch of oil though, I just used enought to get them cooked. I also added a dash of Paula Deens house season to give it a little flavor besides onion! Delicious!!!!

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alieycater

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Reviewed: Jan. 3, 2009

My family loved these! They were the just like at the restaurant! Would not change a thing.

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chucksgirl

Cooking Level: Intermediate

Living In: Valparaiso, Indiana, USA

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Reviewed: Dec. 29, 2008

Fabulous, fabulous, just fabulous! The only adjustment I made was that I took Helen's tip on microwaving the potatoes first before mixing in the remainder of the ingredients. That insured that the potatoes were dry and semi cooked. This is certainly a recipe to add in my family cookbook.

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Mama & her Girls

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Khobar, Ash Sharqiyah, Saudi Arabia

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Reviewed: Dec. 28, 2008

Perfect just the way the recipe states! Be generous with the salt and pepper though. "Haystacks" do not fall apart, just be sure you preheat your oil. You can top these with sour cream, applesauce or ketchup. Delish!

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augustxoxo

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Reviewed: Dec. 26, 2008

Perfect as is. Didn't change a thing and they were the perfect addition to our "breakfast for dinner" meal!

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Blonde Chef

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Reviewed: Dec. 26, 2008

These were awesome! I was in the mood for potatoes and didn't want make anything complicated that would involve going to the store for ingredients. Printed off the recipe and was enjoying the best hashbrowns I have ever made just a few minutes later. Great flavor and texture. I did use much less oil than the recipe called for, but that was the only change. THANKS!

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bluekeep

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Reviewed: Dec. 25, 2008

I used potatoes that were already cooked and it still came out awesome. I've been looking for a recipe like this for a long time. Tasty, crisp, easy, and perfect!

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ASHAH

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Reviewed: Dec. 25, 2008

Tasty. Mine came out slightly dry - I used only about a quarter of the oil called for after reading other reviews - but should've used more - either lighter on the flour or heavier on the oil next time. I also salted mine while cooking. Good recipe, I just need to fine tune for my style.

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Tina B in KC

Cooking Level: Expert

Home Town: Liberal, Kansas, USA

Living In: Lake Waukomis, Missouri, USA

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Reviewed: Dec. 20, 2008

SERIOUSLY EXCELLENT! Shredded the potatoes, raw and unpeeled in the food processor, and spread them in some layers of paper towel. Microwaved them on high for about 2.5 minutes. Added garlic with the onion. Cooked in a smallish non-stick skillet in a thick layer, using much less fat than the recipe indictaes. Inverted plate over skillet to flip it, but ending up turning it several times in the pan to intersperse the crispy brown cooked edges. Cooked it about 25 minutes all together to make sure no potatoes were 'crunchy'. This seemed just right. LOVED IT. Next time, will saute the onion first and include green onion as well as white, use a pinch of hot pepper flakes, and if feeling decadent, a few pats of butter to kick up the flavor quotient. Emily, the simplest things are often the best - and this was great - thanks! UPDATE - sorry, microwave the potatoes in wax paper - it will stick to the paper towels.

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