Prep 10 mins
Cook 10 mins
I couldn't seem to find my tried and true hashbrown recipe on here, so I thought I would add it. There's a touch of garlic and spice, and the potatoes come up savory and crispy, and the perfect accompaniment to a big breakfast.Comfort food at its best!
- Rinse shredded potatoes until water is clear; drain and squeeze dry.
- Place shreds in a bowl; mix in the onion, flour, garlic salt and cayenne pepper.
- In a separate bowl, beat one egg and stir into potato mixture until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat, along with 1 tablespoon butter.
- When oil is sizzling hot, place potatoes in the pan in a 1/2 inch thick layer, patting down with spatula. Cover the whole bottom of the pan, or make separate piles like pancakes.
- Cook until nicely browned on the bottom, approximately 5 minutes per side.
- Flip over and brown on the other side, adding the remaining oil and butter.
- If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan and drain on paper towels.
- Season with salt and pepper and serve immediately. I just add pepper because the salt in the garlic salt is enough for me, but to each his own!
Excellent! These are my hubby's favorite breakfast potato and he loved these. I only used about half the amount of oil and butter and they still turned out great. I used garlic powder and we salted them at the table.By tasting, I would never have guessed that there was an egg in these. The flavor and texture were perfect. Thanks for sharing this keeper recipe.
I made these for my Christmas Brunch. They are super easy and very economical compared to the prepackaged versions (I used a food processor to shred the potatoes and the onions). The cook time was a lot longer than stated in the recipe, but that might have just been due to the large portion I made or my cast iron skillet. My husband raved about these hash browns and keeps asking for me to make them again.