Emily's famous hash browns

    Emily's famous hash browns


    3 people made this

    About this recipe: A good old fashioned recipe for hash browns that everyone loves. Perfect with bacon and eggs!

    Serves: 4 

    • 2 medium russet potatoes, grated or shredded
    • 1/2 medium onion, finely chopped
    • 30g plain flour
    • 1 egg
    • 235ml oil for frying, or as needed
    • salt and pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed.
    2. Heat about 1/2cm of oil in a large heavy frying pan over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1cm 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.
    3. Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately.
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    Reviews in English (929)


    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 might 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!!!  -  02 Aug 2007  (Review from Allrecipes US | Canada)


    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..yummy.  -  10 Aug 2004  (Review from Allrecipes US | Canada)


    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 cautionary 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.  -  11 May 2003  (Review from Allrecipes US | Canada)

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