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.
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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.
sportsglutton 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!
April @ The 21st Century Housewife 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!)
mjskit says
These are definitely one of my favorite breakfast foods! So easy to make and very, very tasty! Yours look great!
Candace 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!
Kitchen Belleicious 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
Alea 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!
Judy@Savoring Today says
I’m with you on the onion and garlic, it is a must in my hash-browns too.
Tegan 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.) 🙂
Alea 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!
Cindy says
Hashbrowns are one of my favorites, too. Those look sooooo good!