Video: Emily’s Famous Hash Browns -

Video: Emily’s Famous Hash Browns

See how to make old-fashioned restaurant-style hash browns.

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In this video, you’ll see how to make good old-fashioned hash browns. These restaurant-sytle hash browns fry up wonderfully crispy with a soft and tender inside. Try these shredded hash browns with sweet potatoes, too! Watch the video, then get the top-rated recipe for Emily’s Famous Hash Browns. Serve with hot pepper sauce or ketchup. See more breakfast and brunch videos >>

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Sep. 15, 2013 6:48 am
Awesom! I'll be making those for sure. Thank you for the video showing just how easy this recipe is.
Mar. 26, 2013 11:49 pm
I've always preferred previously baked potatoes to make perfect hash browns.
Mar. 24, 2013 1:49 pm
The recipe is under the video section, just hit Emily's famous hash browns. Hope that helped you.
Mar. 24, 2013 7:35 am
I take boiled or microwaved potatoes and let them cool, peel and grate potatoes. Heat enough butter in frying pan and add grated potatoes in little formed mounds about an inch thick and fry till brown, then turnover potatoes and when golden brown serve.
Mar. 24, 2013 4:58 am
for the recipe click on the link in the paragraph below the video. It's in blue and says Emily's famous hash browns.
Mar. 24, 2013 3:39 am
Rinsing the shredded potatoes gets extra starch off of them (starch will make the hash browns gummy). Be sure to squeeze out as much of the water as you can after the rinse, though. I like to soak my shredded potatoes in cold water for about an hour, drain them in a colander, and then give them another quick rinse. Then I squeeze them as dry as I can before cooking them.
Mar. 23, 2013 10:04 pm
She tells the recipe in the video
Mar. 23, 2013 9:51 pm
Did anyone ever find the recipe?
Mar. 23, 2013 8:25 pm
Where I come from we call these latkes. And this looks like a very nice recipe for them.
Mar. 23, 2013 7:41 pm
Thanks for this great video! Very close to what I call potato pancakes, others might call latkes. Glad to see this recipe as hash browns! And can't wait to try it. Tomorrow maybe - with yellow red-skin taters (cuz that's what I have) and some finely minced green pepper.
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