Reviewer:

SOLARFIRE

Reviewed: Jun. 21, 2001

Very easy and fast!! Lots of different possibilities!! Lisa

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2 users found this review helpful

Reviewer:

Hmschulmom42

Reviewed: 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.

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35 users found this review helpful

Reviewer:

SANDYANN25

Reviewed: Jan. 16, 2007

these were great! i added lots of cheese and a couple jalopeano peppers to the mashed potatoes! added a lot of extra zing! will make again!

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1 user found this review helpful

Reviewer:

kath

Reviewed: Mar. 23, 2009

OUTSTANDING! Loved these, they reminded me of Grandma's down home cooking growing up!

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0 users found this review helpful

Reviewer:

jm.helle

Cooking Level: Expert

Reviewed: Sep. 27, 2009

Goodness times 50!!! This is a delicious breakfast or brunch!! My husband is an advid mashed potatoe fan..this is a great way to use the leftovers or just make them fresh and use the recipe!! This is a recipe im giving to all my friends and family!!! As with the other reviews i found adding some flour does help them hold together better :)

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0 users found this review helpful

Reviewer:

TACC

Home Town: Callaway, Florida, USA

Reviewed: Jul. 12, 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

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4 users found this review helpful

Reviewer:

dvdbader

Reviewed: Nov. 27, 2010

Yum:) Key for me was to put them in the skillet, flatten them, then leave them alone until they were ready to turn. Can't wait to try these with other herbs and add ins.

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1 user found this review helpful

Reviewer:

Bookish Baker

Cooking Level: Expert

Living In: Stoneville, North Carolina, USA

Reviewed: Dec. 28, 2010

These hashbrowns were DELICIOUS! My husband is just about the pickiest eater EVER and he loved them! I followed the recipe to a 'T' but I added some extra seasoning with 'season-all'. This just added more flavor. I also added flour so they would hold together better and this was a good choice. Serve them fresh and hot though because the crispiness of the frying fades over a little time.

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1 user found this review helpful

Reviewer:

momthecook20

Reviewed: Feb. 15, 2011

Kids and I loved these. Here's my minor changes- Saute onions in olive oil and tad butter first, add 1/4 cup flour to onions when lightly browned. Add onion mix to egg/potato. Drop onto already heated pan with little oil in it. Flatten to no more than 1/2 inch patties. Cook medium heat for abt. 10 min/side. Don't touch them while cooking. I also added a little shredded white cheddar to cooked side after flipping. Worth the wait!!!

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2 users found this review helpful