Hash Brown Potatoes

Marsha Gardner


Hash browns are almost always on our breakfast menu. Served with warm homemade applesauce along side eggs with either bacon or ham it is the best breakfast. We have it for dinner at least once a month.


★★★★★ 1 vote

Stove Top


  • 2 lb
    potatoes, quartered
  • 2 Tbsp
    bacon drippings
  • 2 Tbsp
    butter, unsalted
  • 1 medium
    onion, chopped
  • 2 Tbsp
    fresh parsely, chopped
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    freshly ground black pepper

How to Make Hash Brown Potatoes


  1. Boil potatoes, drain and cool. Dice and set aside.
  2. Melt drippings and butter in a cast-iron skillet over medium-high hear. Add potatoes stir until coated with butter mixture. Cook potatoes about 10 minutes, turning occasionally.
  3. Add onion and remaining ingredients, stirring gently. Cook an additional 10-15 minutes or until potatoes are brown on all sides.
  4. NOTE:
    I cook the potatoes the night before if we are having a big breakfast with a group and just dice in the morning and proceed. If I am using new potatoes, I don't even bother to peel them.

Printable Recipe Card

About Hash Brown Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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