Homemade Hashbrowns

Homemade Hashbrowns

39
bluebayou 1

"This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!"

Ingredients

{{adjustedServings}} servings 176 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
  2. Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
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Reviews

39
  1. 52 Ratings

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I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. ...

My family has been making these for years except we add a little flour so they hold together better. We also call them potato cakes instead of hashbrowns. This is a terrific recipe.

My husband asked me to make pancakes from left over mashed potatoes, so I gave this recipe a try. However, I remember that my mother used flour in hers. I think that explains the problem of th...