Amish Hash Browns Recipe - Allrecipes.com
Amish Hash Browns Recipe
  • READY IN 40 mins

Amish Hash Browns

Recipe by  

"I got this recipe from an Amish woman in my area. These are the best homemade hash browns!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
  2. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2008

We wanted a new potato recipe for our Christmas Day Brunch that didn't include cheese. We live close to the Amish in Ohio and know that there cooking is excellent so I tried this recipe. We called them potato pancakes as that is what thy looked like. They were AWESOME! Everyone loved them. I made them at home and kept them warm in the oven before we traveled. Then, kept them warm in my relatives oven before serving. The only difference is they lose their crispiness by being in the oven which is fine for some. I like them crunchy right out of the pan! Also, I was in a hurry and forgot to add the onions. Nobody seemed to miss them!

 
Most Helpful Critical Review
Oct 13, 2007

These are more like Onion Ring Patties then hash browns. If you like onion rings, you will love these! They may not be the best choice for breakfast though. Turn your heat to medium rather than medium high, or you will burn them to a crisp.

 
Dec 25, 2007

This Recipe was quite tasty...I used onion powder instead of fresh onion and I also had fried up bacon to go along with the Hash Browns and used some of the bacon grease with some oil...would make this again...

 
Feb 23, 2009

I also used red potoatoes, like another reviewer and left the skins on. I put them through my food processer to shred them, along with the onion. I did cut the recipe in half, and added 1/2 tsp. dried dill weed, and 1/2 tsp. of dried parsley flakes, and also a ran a couple of cloves of garlic through the processor with the potatoes and onions. I used peanut oil to fry them in, instead of regular veg. oil. My husband really liked them, and I thought they were very good also, although they do tend to be on the greasy side.

 
Aug 30, 2010

I loved these and since the recipe called for more than my family could eat I made some on a cookie sheet and froze them then later put them in a freezer bag and can pull out however many hashbrown patties I want/need for my family they work excellent this way, cant even tell they have been frozen

 
Feb 28, 2008

I loved them!!!

 
Apr 13, 2009

These are actually called 'potato cakes' or 'bleanies' in my area, but we don't use cornmeal or baking powder (they are much better without those 2 ingredients).

 
Apr 11, 2011

5 out of 5 with my changes-- I used only one egg, lots of Mrs. Dash, no oil, and broiled 5 minutes per side. (I lined my broiler pan with foil, sprayed PAM right underneath when placing the raw potato cakes and again when I flipped them and they didn't stick.)

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 533 mg
  • 21%

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

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