Reviewed: Apr. 30, 2012

Very good. Still, came out a little mushy. Maybe use Russets, not reds, and a little less butter.

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Reviewer:

Rex Hutcheson

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Reviewed: Mar. 16, 2012

Loved these! Just like at the restaurants, the kids devoured theirs and wanted more. Will definately be making these instead of buying the frozen ones. Thanks for the fantastic recipe Denyse!

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Reviewer:

Mrs. T. Davis

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Libby, Montana, USA

Reviewed: Mar. 12, 2012

Delicious! Mine were crispy on the outside, tender on the inside. The secret really is to boil them, then let them chill *overnight*. It made all the difference. I will be making these again.

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Reviewer:

Isabet

Living In: Osnabrück, Niedersachsen, Germany

Reviewed: Jan. 30, 2012

My daughter faught with me over these. If you like IHOP hashbrowns these came out very similar.

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Reviewer:

Love_it!!

Cooking Level: Expert

Reviewed: Jan. 9, 2012

I learned to make them like this working in a restraunt in the early 70s have been doing it like this ever since.

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4 users found this review helpful

Reviewer:

wild mountain

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Wayne, Michigan, USA

Reviewed: Jan. 7, 2012

Has anyone tried using raw grated potatoes? TO DIE FOR :-) Peel,shred, squeeze the water out and fry as above. Crispy on the outside,gooey on the inside. We split them open and butter the insides. Yummm.

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5 users found this review helpful

Reviewer:

puddler63

Reviewed: Dec. 30, 2011

I had high hopes for these based on the reviews but I must have done something wrong. First of all, the shredded potatoes did not stick together when we cooked them - they were very hard to flip and serve as they kinda fell apart. Secondly, the taste was quite bland (which could be easily fixed by adding more seasoning).

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Reviewer:

HoneyB

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Dec. 2, 2011

I never knew there was a trick to hash browns. Mine always turned out sticky and gray, never knew you should boil them the night before! Thanks to this recipe, I have perfect hash browns every time and always have a few potatoes already made in the fridge so they're ready whenever and whatever portion I want. Great recipe

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6 users found this review helpful

Reviewer:

janasue1459

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Reviewed: Nov. 17, 2011

We SO enjoyed these - with lots of black pepper! I added just a little vegetable oil to the butter so I could raise the heat high enough to brown and crisp the potatoes without the butter burning.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 6, 2011

I am giving this a 5 for ease alone. I had microwaved some potatoes to use yesterday and didn't end up using them. It worked perfect with this recipe today. The recipe doesn't have seasoning, so they do have to be flavored to taste. Grating a cooked refridgerated potato is so much easier. The only thing else I did different is use 1 Tlbsp of vegetable oil and 1 Tblsp of whipped butter for the 2 Tblsp of butter to cut the saturated fat. Thank you, for simplifying the process of making hashbrowns.

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6 users found this review helpful