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DS is home for a few days so I did a Sat morning brunch that included these great hash browns. I didn't have any green onions so I used red onion which helped with the color factor. The recipe worked very well in an old and well used cast iron skillet. It was a great hit with DS, he ate 3/4 of them, lol. Hub and I also enjoyed them very much.
At Pat's suggestion, I used spring onions instead of white for the color contrast. These taste wonderful, but I had a horrible time getting them to stay together and to get brown. I used my Scan Pan non-stick skillet, but I'm afraid all my nice "golden brown" pieces just kept sticking to my non-stick surface. LOL. These taste like a twice-baked potato. Very enjoyable. Going ahead and giving this 5 stars for the taste....it was probably my fault that I couldn't get them to crisp up and turn golden brown.....although you can see I did manage to save just a bit from my photo! Thanks for sharing!