Savory Hashbrowns

My favorite breakfast food is hash-browns. I can resist pancakes, waffles and muffins, but I will succumb to the temptation of hashbrowns every single time!  I like hash-browns made just about anyway, but when I make them I add lots of onion and garlic and make a savory side dish.

Hash-brown Tips:

For crispy hash-browns, you need to squeeze the moisture out of the potatoes after grating them.

When I make hashbrowns I do not peel my potatoes before I grate them. You can, but it is not necessary.

Often when I am cooking hash-browns I am also cooking bacon or sausage, so I use some of the bacon grease instead of oil to add even more flavor.

Ingredients:

4 cups grated potatoes
1 medium onion, diced
4 cloves garlic minced
1 tablespoon parsley
pepper to taste

Directions:

After grating the potatoes, squeeze out the excess moisture.

Place 2 tablespoons oil in a frying pan. Add potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy. Flip and cook other side until it is crispy.

Serve immediately.

This post has been linked to Gluten-Free Wednesdays and Let’s Do Brunch.

Yum

Comments

  1. says

    Yummy! So do you just grate the potatoes in a cheese grater? I’ve never been sure about that . . . I like my hashbrowns Waffle House style – scattered, smother, covered, chunked, diced, topped and capped. (And yes, I did work there for a while, about 11 years ago.) :)

    • says

      I usually use a box grater, but I also have a blade for grating on my food processor. If I am grating a few potatoes I do it by hand, if I am grating a bag then I pull out the processor. Your version sounds delicious!

  2. says

    I so wish my husband loved hashbrowns as much as I do! I swear I would make them everyday! I read a tip on draining your shredded potatoes to get all the water out- just use a salad spinner! cool huh

    • says

      My husband doesn’t like potatoes as much as I do either, which is the only reason we don’t have them every day. :)

      That is a great tip for getting rid of the moisture! I will give it a try next time. Thanks!

  3. says

    I love hashbrowns so much. I guess I’m in the minority as my husband loves them even more than I do. Jessica had a great idea about the salad spinner. I need to give that a try!

  4. says

    Those hash browns look good! I’ve made lots of fried potatoes, but never hash browns (I don’t know why really). I like the sound of your recipe, especially with the idea of cooking them in the bacon grease. That would give a lovely flavour. Thank you for sharing this recipe with Let’s Do Brunch. (Strangely, it’s me who isn’t as keen on potatoes in our house – my husband and son would happily eat them every day! But having said that, I’d cheerfully eat these hash browns at least twice a week!)

  5. says

    I’m 100% with you about not peeling the potatoes prior to grating them. Why lose the flavor, texture, and nutrition in the skins? I do the same with my mashed potatoes.

    cheers!

  6. Linda says

    I don’t make hash browns too often, but they are always good. Especially with a little bacon grease! I do sometimes have trouble with them browning so I’ll remember that about squeezing the moisture out.

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