Recipe by Sandi (From CA)
Cooking up a skillet of hash browns is a Sunday morning treat. If you have difficulty flipping the entire “cake” of potatoes, cut it into wedges and flip a portion at a time. Although you can start with raw potatoes, I think they taste better if cooked ahead of time. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Top Review by Dixie Vader
This is the way I make my hash-browns too! I bake the potatoes first, as I haven't ever had any success with frying raw potatoes. I usually just dump it in the pan and stir it occasionally instead of making 'cakes', but might try that next time. I use butter instead of olive oil, and onion powder instead of grated onions. Sometimes I add garlic powder and Mrs Dash, but it's good without it too. Thanks for posting this great way to make hash-browns!
- 1 1⁄2 lbs russet potatoes (or grated, about 3 cups) or 1 1⁄2 lbs other baking potatoes, cooked, peeled and finely diced (or grated, about 3 cups)
- 3 tablespoons grated onions
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
Directions See How It's Made
- In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
- Heat the oil in a large skillet over medium heat. Add the potato mixture and press down with a metal spatula to form a cake.
- Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
- Loosen the potatoes from the pan with the spatula and flip them over onto a large plate . Slide back into the pan and cook to brown the other side, about 5 minutes longer. Serve hot.