Homemade Hash Browns


Once you have homemade hashbrowns from scratch, it's hard to stomach the frozen kind.  I have also posted delicious potatoes side dishes that go hand-in-hand with a hearty breakfast.

These are restaurant quality hash browns and now you can make them at home. 

I always use Russet potatoes for all the breakfast potato recipes that you will find below.

Make sure you rinse the potatoes after cutting and dry them with a clean towel.  Simple tips that make all the difference. 

If you are in a hurry, just microwave the cut-up potatoes for 2 minutes and they will fry up faster so you don't burn them waiting for the centers to be done.  Now on to my homemade hashbrowns from scratch.


Homemade Hashbrowns


Homemade Hash Browns


These homemade hash browns are golden and crispy on the outside and creamy in the middle.

HOW TO MAKE RESTAURANT QUALITY SHREDDED HASH BROWNS

Ingredients

6 bacon strips - fried, drained and crumbed
3 or 4 large Russet potatoes, shredded
1/2 onion, finely chopped
1/4 cup flour
1/4 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 egg
1 cup canola oil for frying (need 1/4 inch in skillet)
salt and pepper to taste
2 green onions, chopped for garnish


Shredding Potatoes with SaladMaster

Directions

Shred potatoes with a box grater. The photo is using a Salad Master attachment. Rinse shredded potatoes until water is clear, then drain and squeeze dry.

Fry the bacon, drain and crumble; set aside. Drain water from potatoes and squeeze dry. Place shredded potatoes in a bowl, and mix in the onion, flour, spices and egg until evenly distributed. Season with salt and pepper to taste.

At this point, you can make a full pan of hash browns or hash brown patties. Heat about 1/4 inch of oil (give or take 1 cup) 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.

Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.  Delicious homemade hashbrowns.



Breakfast Potatoes


Homemade Cottage Fries

HOMEMADE COTTAGE FRIES

Ingredients

4 large Russet potatoes
2 TBS olive oil
salt and freshly ground pepper
pinch cayenne (or to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Italian seasoning


PREHEAT oven to 425 degrees and line a baking sheet with parchment paper.

Cut potatoes into 1/2 inch thick rounds and in a bowl, mix potatoes with olive oil and spices to taste.  Place potatoes on parchment paper spaced evenly and bake for 15 minutes.

Bring potatoes out of the oven, turn over and bake another 15 minutes.  Continue baking and turning over every 15 minutes until potatoes are well browned.  Potatoes should be crispy on the outside and soft in the middle.  Recipe adapted from Chef John on AllRecipes.com.



Best Home Fries Recipe


If you like your home fries crispy, do not cover them with the pan lid.  Just rinse cubed potatoes with water and make sure they are towel-dried when you place them in the hot oil.

BEST HOME FRIES

Ingredients

3 or 4 large Russet Potatoes, cubed
1 TBS butter (flavor)
3 TBS olive oil (crispiness)
salt and freshly ground black pepper
3 to 4 slices of bacon, cut into pieces and fried (optional)

1/4 cup sweet onion, chopped and fried with the bacon (optional)



Fry the bacon and onion together in a heavy skillet or cast iron pan until onion is translucent - drain (or keep to fry up the potatoes) and set aside.

You may fry the potatoes in the bacon drippings as noted above or remove and add the butter and olive oil.  Fry potatoes and turn frequently until brown and crisp on all sides. More than homemade hashbrowns, I have another recipe for breakfast potatoes.




Potato Side Dishes

American Fries Recipe

AMERICAN FRIES RECIPE

Ingredients

3 or 4 large sliced Russet potatoes**

1 TBS butter (flavor)
3 TBS olive oil (crispiness)
freshly ground black pepper

1/2 tsp garlic powder
1/2 tsp onion powder
seasoned salt
, to taste

**Do not slice the potatoes too thin because when they are frying they will stick together in a clump (see photo above for reference).

Heat butter and oil in a heavy skillet on medium high and add rinsed and towel-dried potatoes.  Fry for a few minutes and turn over. 

Now you may use the garlic and onion powder because all the seasonings will stick so much better on oil-coated potatoes.  Let them fry for a few minutes and turn over again until all potatoes are browned and tender in the center.




Potatoes O'Brien Recipe


POTATOES O'BRIEN RECIPE

Ingredients

5 large Russet potatoes, cubed
1 small green bell pepper, chopped
1 small red bell pepper, chopped (optional)
1 small sweet onion, chopped
1 TBS butter
3 TBS olive oil
salt and freshly ground black pepper to taste

Cut up the potatoes and rinse well under water and dry with a towel.  Cut the pepper(s) and onion.

Heat up the skillet on medium-high and add the butter and olive oil.  When hot, add the potatoes, bell pepper and onion.  Turn everything over every few minutes so it doesn't burn.  Season with salt and pepper.  Potatoes are done when browned and tender in the inside.



I have more then homemade hash browns, be certain to check out more potato recipes below.



Easy Potato Recipes for Dinner

More Easy Side Dishes



Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep my recipes online and helps people worldwide to blog with less worry and less hassle. Thank you!

Copyright and Privacy Policy

Copyright © 2009-2016, Raschell Rule.   All Rights Reserved.



Homemade Fruit Pie Filling Recipes




Best No-Bake Cheesecake Recipe




Vegetable Recipes

Seven Layer Salad Recipe

7 Layer Salad Recipe

Easy Summer Salad Recipes

Fresh Vegetable Recipes





 Grilling

Juicy Grilled Burger Recipe
Sticky and Tender BBQ Ribs Recipe
Juicy Beer Can Chicken Recipe

Great Grilling Ideas




Fruit Recipes
Sweet & Savory
(cocktails too)

Homemade Peach Margarita Recipe


Peach Margarita Recipe

Fresh Peach Recipes


Homemade Peach Ice Cream Recipe

Peach Ice Cream Recipe


Fresh Lemon Recipes

Lemon Recipes


Fresh Blueberry Recipes


Blueberry Recipes

Fruit Dessert Recipes

Fresh Fruit Recipes

Homemade Coconut Cake Recipe

Coconut Recipes

I love cold coconut cake!


Mango Martini and more Fresh Mango Recipes

Fresh Mango Recipes




 Canning

Canning Vegetables - great tips and ideas


Vegetable Canning


Canning Fruit - great ideas and tips


Fruit Canning

Canning Food - Great tips to keep

Canning Food






Old Fashioned
Scalloped Potatoes



Au Gratin Potato Recipe




Comments:

BEST French Vanilla Cake Recipe

French Vanilla Cake

"I have made this cake 3 times in the past 4 weeks and have been asked to make it again for St. Paddy's day and Easter! I should have it down to a science by then. It is simply delicious and I have received rave reviews! Thanks so much for posting what I consider to be the perfect vanilla cake recipe."  by Michelle


Creamy Homemade Ice Cream Recipes

Ice Cream Recipes

"Being an ice-cream addict I searched the web and tried many recipes. Not wanting those with condensed milk I was able to cut the selection right down. And THEN I found your Homemade Vanilla Ice-Cream. Not having an ice-cream maker I had to use the instructions from other recipes and then added a pinch of salt (apparently that helps with the freezing!?) and 1 heaping Tbs of Custard Powder. I also added another egg yolk. And this is absolutely perfect. I never want to go back to bought ice-cream .... in fact I find it very disappointing. So thanks for your recipe - it is an absolute hit!" by Celia on Home Page