Reviewed: May 30, 2013

found this recipe on pinterest last night thank goodness i did cause i was able to cook the potatoes and put them in the frig. shredded them this morning and cooked it for my husbands breakfast which he really liked except i put to much salt in them (oops). They where hard to flip but i think if i made smaller batches it would have been easier. Thanks alot for the recipe i have never been able to make hashbrowns before but now i have something to work with and master.

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Reviewer:

shesdetermined

Reviewed: Sep. 30, 2012

Great hash browns! I ate them with some ketchup. Very crispy, perfect for a quick meal. I'm storing the potato shavings in the freezer for the next times I will make it.

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Reviewer:

Amility

Cooking Level: Intermediate

Reviewed: Sep. 25, 2012

These were delicious and easy! I never thought to try boiling the potatoes and then putting them in the fridge overnight before, but the potatoes cooked easier because they weren't completely raw when I put them in the pan. I didn't have any butter on me, so I just used vegetable oil, which worked fine. I added sea salt, pepper, and minced onion, and they tasted phenomenal. Thanks for a great recipe!

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Reviewer:

Cara Deana

Reviewed: Jul. 13, 2012

I did not have good luck with these. The only thing I changed was I used bacon drippings in place of the butter. They were not great. Honestly, th potatoes that I sued could have been part of the problem. They were bland.

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Reviewer:

Beth

Reviewed: Jun. 17, 2012

Faster, easier and awesome - minutes to do - is peel and cut potatoes into microwaveable bowl, add about 1/4 cup butter pats, about 2 - 3 chopped green onion, sprinkle with pepper, paprika, garlic plus, seasoned salt, celery seed and/or any seasonings you personally like, stir, cover and microwave for about 10 minutes covered with plastic wrap while you do other things. When done stir and you and your family will LOVE LOVE LOVE it with eggs and bacon, sausages, ham or whatever. I even use this for dinner and add carrots, pieces of celery and whatever other veggies I like. Too easy, fast and sooo yummy.

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Reviewer:

Gentle1

Reviewed: Jun. 16, 2012

My grandma cooked them like his also, but like another gal used bacon grease. And she diced up a big ol sweet onion in the skillet w/ the bacon grease and bacon leavin' sauteed till onion was transparent. Then shredded the potatoes into the (iron) skillet with salt and lots of black pepper, flipping the taters till crispy brown all over. Nowadays I micro-bake my taters. and wow i love the taste that way! and you can do it all in one morning!

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Reviewer:

msanniemm

Cooking Level: Expert

Living In: Salem, Oregon, USA

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

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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