Emily's Famous Hash Browns523 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!” - by your mom
Original recipe yields 4 servings
- 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.
- 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.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Amount Per Serving (4 total)
- 183 cal
- 6.9 g
- 26.1 g
Based on a 2,000 calorie diet
Reviews (523)Rate This Recipe
"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 mig..." See moreht 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!!!"
"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..." See more..yummy."
"Wow. Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hashbrown recipe from here on out. I do have one ..." See morecautionary tip, particularly if like me, you haven't cooked hashbrowns before. Make sure that you don't have too much oil in the pan. The hashbrowns will take forever to brown and may be too greasy for your taste."
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