Cheesy Garlic Hash Browns Homemade

Submitted by Karen=^..^=

"These are sooooo YUMMY! They are great with eggs and other breakfast items, but they can definitely STAND ALONE! They work for lunch or a dinner side dish, too :)"

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 1⁄4 lbs new potatoes (about 10)
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped fresh parsley
• 2 garlic cloves, finely chopped
• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄2 cup shredded cheddar cheese or 1/2 cup gruyere cheese

directions

1. Heat one inch of salted water to boiling in a 3 quart saucepan.
2. Add potatoes and cover.
3. Heat to boiling and reduce heat.
4. Simmer for 10 minutes or until fork tender.
5. Drain and cool.
6. Shred potatoes and mix with onion, parsley and garlic.
7. Over medium heat, fry 2 tbl of the butter in a 10 inch skillet until melted.
8. Spread potato mixture evenly in skillet and cook for about 7 minutes or until bottom is brown.
9. Place a large plate over skillet and invert potato patty onto plate.
10. Melt remaining 2 tbl butter in saucepan and slide potato patty, cooked side up, into skillet.
11. Cook for another 7 minutes or until bottom is brown and crispy.
12. Sprinkle with cheese and allow to melt before serving.

Reviews

[Marie Nixon]

A delicous hash brown recipe. I doubled the onion amount. The cooking times were accurate.

 

[Cilantro in Canada]

I made these as directed, except I decided to bake in my cast iron au gratin pan in the oven instead. My family really liked these. I did think that they needed a little salt, but that is just personal preference. Thanks for the recipe.

 

[ElleFirebrand]

These were very tasty. Like Bergy mentioned, I overcooked mine a little bit, so they were more of a mashed consistency than a "hash" consistency. The flavorings were excellent though the BF thought there was a tad too much garlic. I will definitely make this again though I was a little scared by all of the butter. Thanks for sharing!

 

[Bergy]

I cut the recipe in half with no problem. Because I used less butter than the half recipe called for I could not flip the whole cake of hash browns so I stired them like conventional hash browns. One thing to watch is that you do not over cook the potato I had mine just barely tender so it grated easily. I used a cheddar roll that is coated with Jalapeno/Habeneros peppers. Love that garlic flavor. Thanks Karen=^..^= for a lovely side dish for Brunch

 

[Aunty Dotty]

Yummo! We think ours turned out a bit different or something - it made a very thick hash almost of a mashed potato consistency, but the flavour was great. You can't go wrong with spuds and garlic! We ended up putting it in a moderate oven for a bit as it was so thick - that worked well. Cheers!