Homemade Hashbrowns

Homemade Hashbrowns

36 Reviews 3 Pics
bluebayou
Recipe by  bluebayou

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (36)

Rate This Recipe
Leslie Sullivan
72

Leslie Sullivan

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. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-)

SANDYANN25
35

SANDYANN25

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.

KSCHRAMM10
27

KSCHRAMM10

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 them not sticking together that other reviewers mentioned. About half a cup of all-purpose flour should be enough - add it slowly until you get the right level of stickiness. We really enjoyed having a treat we remember from childhood!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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