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Homemade Hashbrowns

Read Reviews (33)

"This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!" — bluebayou

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Original recipe makes 4 servings Change Servings

2 cups mashed potatoes
1 egg, beaten
1 onion, finely diced

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

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Directions

Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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Reviews More Reviews

Most Helpful Positive Review

Mar 07, 2004

I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-)

—Leslie Sullivan

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Most Helpful Critical Review

Jan 17, 2004

I consider myself to be a pretty good & experienced cook & this recipe did not turn out for me at all.Even after adding an add'l 1/4 of flour to try & make it stay together it still fell apart,by the time I added enough flour to make it stick ,it tasted like dough.I seen a similar recipe before using grated potatoes instead of mashed & those potatoe pancakes rocked!!I wouldn't try these again.

—Mom of Four

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44 Ratings

Jun 28, 2005

My family has been making these for years except we add a little flour so they hold together better. We also call them potato cakes instead of hashbrowns. This is a terrific recipe.

—SANDYANN25

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Sep 14, 2003

My husband asked me to make pancakes from left over mashed potatoes, so I gave this recipe a try. However, I remember that my mother used flour in hers. I think that explains the problem of them not sticking together that other reviewers mentioned. About half a cup of all-purpose flour should be enough - add it slowly until you get the right level of stickiness. We really enjoyed having a treat we remember from childhood!

—KSCHRAMM10

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May 10, 2006

the recipe was good I used shredded potatoe instead of mashpotatoes. It fell apart but still good. Might need another egg to hold better.

—Urlacher54

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Oct 18, 2002

They were good, but I can reccommend to add some cajun spices.

—RAVN

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Jul 13, 2010

these browns were great! even though they fell apart a little, their great with four cheese potatoes... /and don't add any onion or garlic

—dvdbader

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Oct 18, 2002

The potatoes did not stick together when I was frying them. But it tasted fine.

—C LEUNG

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Nutrition

Calories
176 kcal
9%

Carbohydrates
21.2 g
7%

Cholesterol
55 mg
18%

Fat
8.6 g
13%

Fiber
2.1 g
8%

Protein
3.9 g
8%

Sodium
627 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Hashbrowns

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 176
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 1.6g 8 %
Cholesterol 55mg 18 %
Sodium 627mg 25 %
Potassium 372mg 10 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 2.1g 8 %
Protein 3.9g 8 %
Sugars 2.8g
Vitamin A 2 %
Vitamin C 14 %
Calcium 5 %
Iron 6 %
Thiamin 11 %
Niacin 17 %
Vitamin B6 18 %
Magnesium 8 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.