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Almost-Instant Browns Recipe

Almost-Instant Browns

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on January 27, 2012

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    I used big brown potatoes--they were either Idaho or Russet. I don't know if the intent was for them to be done at 8 minutes, or if there were to be cooked more once in the pan with the onions. At 8 minutes my potatoes were still hard so I cooked almost am additional 10 minutes. As a result, the potatoes were very mushy while cooking in the pan. I'm thinking I overcooked the potatoes. Maybe I need to put them in the pan while they a little hard??? I also chose the chop the onion rather than grate it. I prefer that method over grating.

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  • on June 17, 2010

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    I chop the onion and add instead of grating - like the end result better. Key is to make sure the potatoes are coated with the butter oil soon after entering the pan.

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  • on January 05, 2008

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    I followed the recipe, the potatoes were way overcooked and grease laden with the oil and butter. I have better results with store bought frozen hash browns.

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  • on February 27, 2007

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    I love this recipe!! It's quick, easy, and very delicious!!

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  • on February 20, 2007

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    Bland need more spices like tony and soya .....

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  • on February 18, 2007

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    I made these for lunch-- Soooo easy-- I aleasy avoid hash browns for breakfast because they are soo time consuming-- THese are easy-- I left the potaotes in the pan until they were as crispy as I like it-- Sssshhh I added a little cheddar cheese and let it fry up crispy too!! So good I did not want to share

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  • on February 18, 2007

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    I am a lover of potatoes, and that recipe was very yum-o-licious.

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  • on February 10, 2007

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    I never would have thought of doing this to speed up "hash browns," but my family loved it, and because of the shortened prep time, they'll get them more often!

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  • on February 08, 2007

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    It took me longer to cook in order to get them golden, but the end result was good. I liked the taste and used a combination of spices to make something like a grilled seasoning.
    Going to try adding some cheese next time.

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  • on February 04, 2007

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    Simple to make. If you let the potato cool, the starch content will help keep the potato from mushing out on you. Will certainly make again. My husband will eat fried potatoes any time of the day, 3 times a day.

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