Family Favorite Hashbrowns

Cassie *


My family would eat these anytime I decide to make them... I think they like them better than any other potato. I happened to make these ones for breakfast.

I hope you try them sometime...they are great any time of day. Recipe can easily be doubled for larger crowds.


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★★★★★ 2 votes
4 - 6
10 Min
15 Min
Pan Fry


about 2 c
shredded or julienned peeled and washed potatoes (about 3)
about 3 Tbsp
2 Tbsp
grated onion
1 1/4 tsp
black pepper to taste ( i do about 3 grinds )
1/2 tsp
garlic powder - optional
eggs, blended
of rosemary - optional
cream for serving - optional
for frying & i add some bacon grease for added flavor


Step 1 Direction Photo

1First off I use a well seasoned iron skillet for these, they slide right out of the pan. Any good nonstick pan should work.

Peel, wash and grate or julienne your potatoes and place in VERY cold water, let set for about 5 minutes, while you get the rest of the ingredients ready.

Step 2 Direction Photo

2Get your pan preheated well, about 5 minutes before you have the potatoes mixed...want it good and hot, but not smoking.

Drain potatoes well on paper towels. Place in medium bowl and add remaining ingredients. Toss to thoroughly combine.

Note: You can make one large patty the way I did, if you julienne or make patties if grated or shredded.

Step 3 Direction Photo

3When grease is hot, place patties into pan. ( I sprinkle mine with some Rosemary and red pepper flakes now.)

Fry on one side until good and brown, then flip to other side and continue until golden. I cut mine into 4 large portions, equally to make it easier to flip.
I tried to flip the whole thing, sometimes it works and sometimes it don't :)

Step 4 Direction Photo

4Once potatoes are good and golden, check and make sure the insides are thoroughly cooked.

I plate and if needed, season with some kosher salt and add a dollop of sour cream.


About this Recipe

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: American