Emily's Famous Hash Browns

Emily's Famous Hash Browns

621
your mom 66

"Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!"
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Ingredients

35 m servings 183 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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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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Directions

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  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
  2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Reviews

621
  1. 820 Ratings

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Most helpful positive review

These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe th...

Most helpful critical review

I thought it was weird that this recipe has so many different reviews, but this just wasn't good to us. I thought the flour and egg were fine (used less flour than recipe), but it was the oil. ...

These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe th...

Great recipe...for those who detest frying like i do..I sprayed my grill with some PAM and cooked them for about 10-15 minutes..they were still crispy and not greasy at all! Added extra spices a...

Wow. Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hashbrown recipe from here on out. I do hav...

This is a great versatile recipe. I used sweet potatoes instead of russetts and flavored them with salt, pepper, cinnamon, nutmeg, allspice and ground clove. Really delicious. If you have a food...

This recipe was fantastic! The hash browns were golden and crispy on the outside and creamy in the middle. My girlfriend said she felt like hash browns with bacon and onions in them so I use...

Thank you, Emily! I've never had success with hash browns and those were wonderful. I used two skillets; one with a thick layer and another with just a thin layer. They were both great. I di...

My first try at making hash browns. Success. I added sharp cheddar, a little garlic powder,dash of oregano and some green onions. Extra virgin olive oil to fry in, about a quarter cup. Will keep...

Isn't it great when you can create something in the kitchen using simple ingredients. Here's a few ideas of playing around with an already excellent recipe. 1. Where the recipe calls for squeezi...

I thought it was weird that this recipe has so many different reviews, but this just wasn't good to us. I thought the flour and egg were fine (used less flour than recipe), but it was the oil. ...