Bonnie ^O^


These hashbrowns are better than the best restaurant hashbrowns we have ever tasted. Now you can make them at home, too, right in your very own oven! Seasoned just right, they are sure to please your taste buds, oh, and did I mention how crispy they are? So, whip up some ham and eggs to go with the hashbrowns, and stand back for the applause! Enjoy!

Photos are my own, and so is this humble recipe.

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★★★★★ 5 votes
10 Min
1 Hr 10 Min


approximately 6 or more cups frozen hashbrown potatoes, loose, but not thawed
stick of butter
garlic powder to taste
garlic salt to taste
fresh ground black pepper to taste


1Use frozen hashbrowns for this recipe. Make sure they are loose and still frozen. (no clumps of frozen potatoes)
2Place the potatoes in a seasoned 10 inch cast iron skillet. They should be about one inch from the rim of the skillet (the potatoes will lower as they cook)
3Sprinkle the garlic salt, garlic powder and black pepper to taste over the potatoes. Pour 1 stick of melted butter evenly over the top of the potatoes.
4Preheat the oven to 425 degrees, place the rack on the bottom. You will have to watch your potatoes the first time you make this recipe to allow for any differences in the temperature of your oven.
5Bake the potatoes one hour and the top of the potatoes and edges should just begin to brown. If you check, the bottom of the potatoes are a nice golden brown. Remove the skillet from the oven and place the rack up ABOVE the center of the oven, and return the potatoes to the oven to finish browning the top.
6Bake 10 minutes longer until they are nice and brown. Remove from oven, and cover until ready to serve. I flip the potatoes over for a nice presentation. Leftovers for the next day heat up nicely in the microwave. Here is how they look! Enjoy!

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