Easy Crispy Homemade Hash Browns

My hash browns are not as easy as opening a package of frozen ones, but if you make these, you will most likely never buy the supermarket frozen ones again. There’s hardly a recipe for them as I have made them for years. Unadorned except for salt, pepper and chopped chives, they fry up in less than 10 minutes if you have baked the russet potatoes ahead of time, cooled and then refrigerated them until ready to grate. Even the peel is grated along with the potato adding to its nutritional value. One medium potato along with the skin has about 110 calories-no fat, no sodium or cholesterol. More information here.

Hash Browns
Serves 4

4 medium baked potatoes, grated skin included
1 tablespoon olive oil
Salt and pepper to taste
1 large non-stick skillet
Chopped chives to garnish

Heat oil  in non-stick skillet over medium-high heat. When hot, add potatoes in one layer. Let cook 3-5 minutes, turn and cook, turning occasionally until  most all of the potatoes are golden brown. Don’t turn too often and they will become mushy instead of crisp.

Add In’s-diced onions, sautéed, diced ham, shredded cheddar or favorite cheese.

More recipes for hash browns:

Southwestern Hash Browns
Sweet Potato Hash Browns
Crispy Hash Browns


Please do not use images or text without my permission. Crispy Hash Browns

1 Comment

  1. Manu
    February 14, 2013 / 11:57 pm

    wow this looks delicious! happy valentines day!!

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