I have loved hash browns since childhood, but have struggled to make decent ones. This recipe is almost foolproof and makes excellent hash browns, very easy with just the right combination of soft and crispy. The first time I followed the recipe as written and they turned out very well, but I couldn’t resist fiddling with it a little. A couple slices of bacon add a nice flavor and the oil keeps the butter from burning. Crumble the bacon into the shredded potatoes and add some diced green onion. These little changes yield hash browns worth getting up early on Saturday for. I tried yukon gold potatoes, but the Russets have a better texture. Thank you Denyse for taking the mystery out of a classic breakfast favorite.
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I have loved hash browns since childhood, but have struggled to make decent ones. This recipe...