Emily's famous hash browns

    35 min

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

    164 people made this

    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 (741)


    Came across this on a boring Sunday when I couldn't figure out what I wanted to eat and couldn't be bothered to spend a lot of time messing (roast dinner later). So glad I did! Thoroughly easy and resulted in 4 thick satisfying burger sized hash browns (two for lunch, two to experiment with freezing for future use). I used an egg mould for shaping so you could probably get one extra if you made them a bit less substantial - at this size if I were having them with a cooked breakfast I certainly wouldn't need any extra toast . Kind of want to try popping it on top of corned beef with a fried egg on top for a deconstructed corned beef hash... hmmm!  -  08 Oct 2017


    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)

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