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