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Grandma's Hash Browns

Grandma's Hash Browns

"My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!"
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13 h 20 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
  2. The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 121
  1. 147 Ratings

Most helpful positive review

Yum! I boiled the Russet potatoes as directed, then put them in an ice water bath for 5 minutes. I only fried them for about 5 minutes per side on medium to medium-high heat (6/10). They were ...

Most helpful critical review

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 fli...

Most helpful
Most positive
Least positive

Yum! I boiled the Russet potatoes as directed, then put them in an ice water bath for 5 minutes. I only fried them for about 5 minutes per side on medium to medium-high heat (6/10). They were ...

The key to this is the same to good mashed potatoes - the refridgeration. Shirley Corriher in Cookwise explains why this works. The glutens that make potatoes gooey and sticky, crystalize when...

I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.) and letting chill overnight made a great difference. An important thing is not to overcook. You want ...

A great hash brown recipe! This is is how I cook mine "Southern style." I cook my hash browns in bacon grease, not butter. This gives extra flavor and makes them less likely to burn. And I use o...

Very simple, delicious recipe. I would also recommend adding a bit of oil to the butter to keep it from burning. Also, when it came time to flip the hash browns, I placed a large plate over th...

I've never made hash browns from scratch, so when I found this recipe, I knew I just had to try it. These tasted exactly, if not better than what we enjoy at our favorite diners here in Jersey. ...

Excellent traditional way to cook Hash Browns. Want to make them more than a breakfast dish? Cook them and use them for a bed for a nice cajun filet of fish or any cut of fish. These are grea...

I like to add onions to my hash browns. Saute a handful of chopped onion in a teaspoon of oil while grating the potato. Adds a nice flavor.

Very good, Simple and easy to make. This is a good traditional recipe. I don't know why people would complain about hash browns not being flavorful enough? That is what salt and ketchup was in...

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