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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.


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


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.

This post may contain affiliate links, please view our disclosure policy for details.

About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Hashbrowns are one of my favorites, too. Those look sooooo good!

  2. 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.) :)

    • 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!

  3. I’m with you on the onion and garlic, it is a must in my hash-browns too.

  4. 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

    • 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!

  5. 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!

  6. These are definitely one of my favorite breakfast foods! So easy to make and very, very tasty! Yours look great!

  7. 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!)

  8. 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.


  9. 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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