Reviewed: Nov. 26, 2009

this was an amazingly simple and delicious dish even for the cooking impaired!! 5 stars!!

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Dick

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Reviewed: Nov. 16, 2009

Delicious! If you are looking for old fashioned, simple hash browns, this is it!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Oct. 28, 2009

These were great - made them for Christmas morning and invited our neighbors over. YUMMY!

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morningsunshine

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Reviewed: Sep. 12, 2009

These were very good and easy to make. I will be cooking the potatoes the night before from now on. I used my salad shooter to shred them so it was very easy!

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hs in so cal

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

Perfect. I used Crisco and a little bit of onion powder (not salt) along with salt and pepper. I used a cast iron griddle and didn't mind if the outcome was a wedge, a circle or a bit loose on the plate. First batch was without covering with lid. Second batch toward the end I covered the hash browns with a glass lid and splashed a bit of water onto the griddle to create a bit of steam under the lid for just under a minute . These came out a bit creamier on the inside without losing the crispy outside. Either way excellent texture and flavor. Thank you for sharing this recipe. I can't imagine any better approach.

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g-q

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Reviewed: Aug. 6, 2009

Did not refrigerate potatoes, put them in the freezer for 15 minutes, it worked okay, but still a little mushy and I don't doubt that refrigerating them is the key. You can add anything you want for your personal touch: garlic, onion, red/green pepper, chili powder, paprika, cumin, curry... you can also use oil.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Apr. 30, 2009

I am so happy to know the secret behind great hashbrowns. This is the best way to get non gummy hashbrowns. I served these on Christmas morning and they were a hit.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Apr. 25, 2009

Great tasting hashbrowns. I overcooked the potato (scaled the recipe to 1 serving, just for myself), but it still turned out tasty.

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sarahhouston

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 15, 2009

How easy. Thanks didn't know it was as easy as cooking night before. Mine never came out right and gave up until now. My son now wants these before school and as long as potatoes are cooked it's easy to do on a school morning. Thanks again

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 12, 2009

This was the best recipe for hash browns I've ever tried. Preparing the potatoes the nite before -- makes for a quick breakfast the next morning. This is a "restaurant quality" recipe !

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Jan

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Reviewed: Jan. 18, 2009

Awesome recipe. Simple and good. I just added seasoning salt and onion powder. Thanks for the recipe.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jan. 15, 2009

Very good. Reminded me of the ones that you get at the pancake house. For a crisper hash brown, try working with smaller batches of shredded potatoes.

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Douglas Harrell

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Reviewed: Jan. 4, 2009

Very good! Now I know the secret to making homemade hashbrowns...

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LADIDY33

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Reviewed: Nov. 22, 2008

I've had hash browns as a breakfast side in nice restaurants and of course the famous "McHash Browns" but they were boring and forgetable. I finally got around to seasoning an old cast iron skillet and wanted to give homemade a go. After searching on AR for recipies, I decided on this one. I liked the idea of cooking the potatoes the night before and thought it would improve the texture. As long as the potatoes are not overcooked they shred nice and evenly. This step doesn't take long and can be done as the butter melts. I seasoned the shredded potaotes before putting them in the pan so the salt and pepper was evenly distributed. I had cooked 4 slices of bacon, set them aside and added 2Tbsp unsalted butter to the bacon grease. After adding the potatoes to this pan I very slightly patted them down. Cooked on medium heat for 15 minutes without peeking (that was hard), then flipped them over using a small flat pizza pan then back into the skillet and cooked the other side for another 15 minutes. They just about all stayed together - I think if I had tried using a spatula to turn, the disk of potatoes would have broken. Not that they wouldn't have tasted ok if this did happen but I wanted to have them looking nice on the plate. These form a lovely brown and crispy crust and a perfectly soft inside. They were just how I wanted. I have made these using only butter. The bacon grease/butter was noticeably better. I have used the called for russet potatoes and I have used ordinary wh

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 31, 2008

I was in a rush and decided not to refrigerate the potatoes over night. HUGE mistake. I must make a big difference. I waited maybe 40 minutes before using. They were cool but not cold. The potatoes were gummy and did not brown... well it was a mess! At that point I only used one potato. Not wanting to waste the potatoes, what I did was diced the rest of the potatoes and tossed them with a little oil and put them away in the fridge in a covered container. A day and in a half later, I pre-heated a cast iron pan on about med heat. I added Sunflower oil to the pan and NOT butter. Tossed the potatoes in the pan and left them alone. After they browned I added (diced small) vidalia onion, frozen bell pepper, and Salt and Pepper. Really, really good. I will try the shredded version again.

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nightowlnibbler

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

Great recipe. The boil time on my gas stove was a few minutes too long and the potatoes were a little too soft.

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Aimee'

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: May 18, 2008

These turned out great. I forgot to boil the potatoes the night before, so I put them in the freezer for 1.5 hrs, and they came out fine. I used Yukon gold because that's what I had, and I sauteed some shallots before adding the potatoes. Great recipe for a perfect texture!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 9, 2008

These are great. The best hash browns I've ever made at home and A LOT cheaper then buying frozen hash brown. One note, 8 potatos make A LOT of hash brown. This is the only recipe I'll use to make hash brown, nor will I buy store bought ever again!

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cammadma

Cooking Level: Intermediate

Living In: Lake Stevens, Washington, USA

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Reviewed: Feb. 26, 2008

I loved the fact that I could prep this overnight. In the morning, all I did was shred it in my food processer and I was good to go. Yummy.

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mrssjlee

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Reviewed: Jan. 27, 2008

I was looking for a hash brown recipe that I would not have to deep fry in oil. I used this one, but did add my own touch, however. I mixed the chilled grated potato in a little flour and some chopped chives in a bowl, then pressed one serving's worth of the potato mixture into a 4-inch ring mold. Removed the ring, and repeated with the remaining mixture. Fried on the griddle (at about 400 F) until golden brown on both side, about 5 min. each side. Serve with breakfast sausages, bacon, or ham.

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