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    You are in: Home / Recipes / Crispy Homemade Hash Browns Recipe
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    Crispy Homemade Hash Browns

    Crispy Homemade Hash Browns. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Scoutie's Note:

    We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.

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    Units: US | Metric


    1. 1
      Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
    2. 2
      Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
    3. 3
      Cook the bacon, but not too crisp, as it will cook with the potatoes.
    4. 4
      In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
    5. 5
      Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
    6. 6
      Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
    7. 7
      Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
    8. 8
      Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
    9. 9
      Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
    10. 10
      Transfer to a serving platter and garnish with chopped onions or chives if using.
    11. 11
      Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

    Ratings & Reviews:

    • on September 05, 2010


      This is a great recipe. I left the skin on the potatoes. I didn't use cheese and it was great without it but I'm sure it would be yummy also with cheese. I browned the potatoes in bacon grease. I forgot the garnish as we were ready to eat while it was still hot LOL Thanks Scoutie :) Made for 123 hit wonders

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    • on August 08, 2010


      I love homemade hash browns! Like the poster, I had a hard time sliding the entire thing out of the skillet and had to cut it into sections to flip it. I cooked my onion in the bacon grease (yes, I did cook my bacon ahead of time, although the recipe did not state to do that) so that they wouldn't be too crunchy for my DS. I also threw in some sliced green onions too. I did add the garlic and shredded cheddar too. These turned out beautifully and very tasty. Thanks for sharing! Made for Newest Zaar tag.

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    • on March 24, 2013


      Really good! I peeled two giant potatoes after microwaving for 5 minutes then ran through the food processor. Next time I'd only cook 4 minutes, they were a little too mashed. Added bacon and garlic. Used my biggest nonstick skillet and ended up cooking longer than stated since I had a few flipping errors and wanted a crunchy crust. Will definitely make these again, the whole family loved them. Thanks for sharing the recipe!

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    Read All Reviews (4)


    Nutritional Facts for Crispy Homemade Hash Browns

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 277.0
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 5.2 g
    Cholesterol 22.0 mg
    Sodium 148.1 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 5.2 g
    Sugars 2.3 g
    Protein 5.9 g

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