1/3 Photos of Breakfast Hash Browns
I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast
My Private Note
Units: US | Metric
- 1Boil the potatoes until just barely tender, set aside to cool so you can handle them.
- 2Grate the potatoes.
- 3Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
- 4Top with cheddar, green onions& bacon.
- 5Add remaining potatoes, pat down.
- 6Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
- 7Using a spatula lift edges carefully to see when the bottom is golden brown.
- 8Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
- 9Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
- 10Cook about another 5 minutes.
- 11Slide back onto a plate and cut into wedges.
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Nutritional Facts for Breakfast Hash Browns
Serving Size: 1 (139 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 165.0
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 3.6 g
- Cholesterol 17.5 mg
- Sodium 274.3 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 2.6 g
- Sugars 1.1 g
- Protein 6.4 g