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A good old fashioned recipe for hash browns that everyone loves. Perfect with bacon and eggs!
579 people made this
IngredientsServes: 4
- 2 medium russet potatoes, grated or shredded
- 1/2 medium onion, finely chopped
- 30g plain flour
- 1 egg
- 235ml oil for frying, or as needed
- salt and pepper to taste
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed.
- Heat about 1/2cm of oil in a large heavy frying pan over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1cm 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 kitchen paper. Season with salt and pepper and serve immediately.
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Reviews & ratingsAverage global rating:(1038)
Reviews in English (777)
Came across this on a boring Sunday when I couldn't figure out what I wanted to eat and couldn't be bothered to spend a lot of time messing (roast dinner later). So glad I did! Thoroughly easy and resulted in 4 thick satisfying burger sized hash browns (two for lunch, two to experiment with freezing for future use). I used an egg mould for shaping so you could probably get one extra if you made them a bit less substantial - at this size if I were having them with a cooked breakfast I certainly wouldn't need any extra toast . Kind of want to try popping it on top of corned beef with a fried egg on top for a deconstructed corned beef hash... hmmm!-08 Oct 2017
by eiskyjente
These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definetly it! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hashbrowns from memory, eyeballing the flour and spices, etc. Highly recommended!!!-02 Aug 2007
by MISSCATIAS
Great recipe...for those who detest frying like i do..I sprayed my grill with some PAM and cooked them for about 10-15 minutes..they were still crispy and not greasy at all! Added extra spices as well..yummy.-10 Aug 2004
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Eggs, Hashbrowns and a Farmers’ Market Treat
Dino made another awesome breakfast today – scrambled eggs and the most amazing hash browns fried up in the cast iron skillet. And my contribution was a great find from the Farmers’ Market this morning…roasted garlic and duck fat ciabatta. WOAH.
Emily’s Famous Hash Browns
Allrecipes – your mom
“Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!”
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 35 Min
Original Recipe Yield 4 servings
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil 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.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Emily's famous hash browns recipe - Recipes
2 (1/4 ounce) packages dry yeast
½ cup water, lukewarm
¼ Cup unsalted butter, softened
¼ cup shortening or ¼ cup lard
¼ cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
¼ cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
In a small bowl, combine the yeast with the water.
2. Set aside.
3. In a large bowl, cream together the butter, shortening, and ¼ cup sugar until the mixture is light and fluffy.
4. Mix in the egg yolks, milk, and salt, combining well
5. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended
Into a soft dough.
6. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1-1/2 hours.
7. Grease a baking sheet.
8. Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them
to the baking sheet
9. Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10. Set them aside to double in size again, about 45 minutes to one hour.
11. Gently indent the top of the dough with your thumb, fairly deep.
12. Place the little pinky size smoked sausage link (could be spicy sausage link, or could add
Cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13. Bake in 425 oven for 10-12 minutes or until golden brown.
14. Immediately brush butter on the top.
15. They are best eaten as soon as they are cool enough to handle
