Baked Potato Hash Browns

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings

CATEGORIES
Ingredients
Directions

Preheat oven to 425 degrees F.

Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.

Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

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    My husband would make these on Sunday mornings for our brunch. We both loved them! A must try!
    i normaly love tyler's recipes but this one missed the mark. there is just not much flavor. i did omit the bacon and cooked it in olive oil instead, but i did add green pepper. i had no problem with the flipping (used another pan to flip into but i wouldn't make again.
    You can't sub green pepper for bacon so you can't say he missed the mark...you probably shouldn't review things unless you actually follow the recipe correctly as you are not helping anyone.
    Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and I got about a "95% flip" for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I'm gonna substitute a little rosemary for thyme. Yum!
    I made this last night. While not perfect the flavor was very good. I put the potatos in a colander and pressed down with a plate to squeeze all the water out and it seemed to work. It was very hard for me to judge when the potatos needed to be flipped and I went a little longer than I should have. The onions burnt a bit.
     
    I flipped it onto the cutting board and then back into the pan and then into the oven.
     
    I used a stoneline non stick pan and it worked great! My cast iron pan would have been impossiblle to flip it's so darn heavy.
     

     
    I give it 5 stars because the shortcomings were mine and not the recipe. Great job Tyler!
    Squeezing out the water is the key, and I found a tip for flipping it. If you don't mind washing an extra skillet, heat up a second one with some olive oil when you're ready to flip, then do the "inverted plate" trick - flipping from one to the other. Almost zero chance of breakage.
     

     
    I didn't even use bacon fat (didn't have bacon at the time) - just a tablespoon of butter and olive oil, and these were outta sight. Topped them with a bit of sour cream and shredded cheddar, and they disappeared in no time.
    Do not any of you awesome cooks listen to her. This is a "hash brown" recipe - not a "potatoes au gratin" recipe. You thinly slice potataoes for a gratin. Hash browns are shredded. AWESOME, AWESOME recipe. ps: I'm sure you are all aware of this but just in case - if you want to seem like the cook who has slaved on this but doesn't have the time, there are pre-shredded potato packages in the refridgerated section of your food store. They are fresh, clean and already squeezed dry. No moisture, just dump in the bowl and mix. Time saver and economical. (Good cookin' to all!) :)
    These were amazing, my wife and I both loved them with steak. Will def. be making them again.
    Absolutely Fantastic,,,,even squeezed the Peru sweet onions used,,,,my addition to the green onions...........an absolute delicious dish........Thank-YOU TYLER!!
    Love it and very easy to do...
    The printed recipe says to use a mandolin or food processor with a GRATING blade. Should be a SLICING blade. The rest is great and final potato dish has a great flavor and texture.
    In the first paragraph of the recipe he says to place potatoes in a kitchen towel & squeeze dry! Love this recipe
    I made this recipe this morning because it looked so easy when I saw Tyler make it on TV. Um..not as easy as it looks. The flipping is the hardest part. Mine broke into tons of pieces. It was still pretty good but didn't look so hot. Next time I will use a wider pan maybe? It was pretty thick and I could barely get my spatula under it. Great flavor though. Don't forget to drain your potatoes in a towel! He needs to put that in his recipe! I'm glad I listened to other reviewers!
    Love Your show. This is a first for me. Turned out great. The work was in the grating of the potatoes. Did not use food processor:( I did not have enough fat from the bacon so I added some chicken stock (1/3 cup) Also added some shredded cheddar cheese. Before baking in oven, decorated with six strips of bacon. Had to watch my creation when flipping. Broke up a little. Next time will spray sides of the pan also. This is a keeper. Keep cooking and sharing.
     
    Msjazzy
    There are a few tricks that help when making hash browns. After grating, put potatoes in a strainer and rinse potatoes to remove starch. Soak in cold water for about 30 minutes to remove more starch and rinse again.
     

     
    Squeeze potatoes with a towel and dry in another towel. This is very important.
     

     
    A cast iron pan always works best with hash browns because it retains the heat evenly. Start with a really hot pan with the vegetable oil really hot. Pack the potatoes well and turn the heat down to about medium high but closer to medium than high. I turn them on a plate, add more vegetable oil and once it's hot brown the other side of the potatoes. You don't need to use the oven.
     

     
    Another trick is to partially cook the potatoes by boiling in their jackets, cool overnight, and grate.
    I just watched the show and noticed that Tyler said to wipe out the pan and then add a little EVOO before adding the potato mixture. He said to make sure the pan is hot so the potatoes will caramelize. He also sets the oven at 450 degrees, rather than 425. And...be sure you wring out the potatoes really well! I'd bet he got 1-2 cups of water from them, and I'm sure it will make a difference in how the hash browns turn out. I hope this helps anyone who is having trouble!
    I used this method of cooking the hash browns in a well seasoned cast iron skillet and it turned out perfect. After grating the potatoes, I rinsed the starch out and wrung them dry in a kitchen towel. Be sure and brown them on the first side and they will slide out easily.
    Tried this receipe a couple of months ago with, very good results. My husband who, hates hash browns, loved this dish. It is a bit tricky, but if you watched the episode on TV you should get the idea. Drying the potatoes is crucial to achieving good crust. Leaving the pan alone once mixture is in, without poking at it frequently is another. As Tyler said, "The potatoes will let you know when to turn them."
    Those of you who are ending up with a greasy mess, or potato stuck to the pan: make sure you dry your potatoes thoroughly. Best to wash them and drain them, too, then put them in a paper towel and dry them, or else the extra moisture and starch coating will keep them from cooking properly, and will make them stick to the pan (even with oil).
    Very good flavor and crunch, used a cast iron skillet and it worked great. Had no trouble at all.
    we made this on new year's with steak and it was great. the only thing is it took much longer in the oven than the recipe says in order to get it nice and crispy. use the pre shredded potatoes you can buy at the store-they work just as well and you don't need to peel, shred or drain them.
    I followed this to a "T" but it burned, the potatoes were discolored, and it was impossible to remove from pan. Still tried to finish recipe but ended up throwing away the whole thing. Generally I like Tyler Florence's recipes but not this one!
    If you followed it to a "T" then you wouldn't have burned it...sometimes you need basic skills to cook and that can't be taught in a recipe. Try buying a better pan non-stick, less heat and a more oil for starters.
    Texture and taste was horrible. Only thing I did differently was I left the skins on.
     
    I've tried different recipes from scratch, and they all came out horribly. I think the potatoes have to be dehydrated to come out properly.
    The potatoes were good but the recipe needs a few changes:
     
    1. You need to use a non-stick pan or else the potatoes will stick too much.
     
    2. You need to continue to cook the second side of the potatoes on the stove top after flipping it for the same amount of time you did the first side and then place in the oven for 15 minutes.
     

     
    I believe that this is what Tyler did on the show but the recipe is different.
    We watched and recorded this episode on tv and thought that this would be the perfect complement to a Sunday night prime rib dinner but we were so wrong!
     

     
    Like the other reviewers we followed this recipe exactly and we could not extract these hash browns from the pan. They were greasy and disgusting and we ended up tossing the remains in the trash.
     

     
    We would not make this dish again and would make other potato dishes in the future - even a simple baked potato would have been so much better!
    I so shocked when I eat these they were perfect!!!!!!!crispy,crunchy ,salty AWSOME LIKE I DIED AND WENT TO HEVEN,OUT OF THIS WORLD,TOO DIE FOR!!!!!!!!!!!!!!there is not more I can say exsept,GO TYLER THESE ARE DEFINETLEY THE ULTIMATE HASH BROWNS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    I made this for breakfast and added a little garlic. It came out great. My family
     
    loved it. I appreciate the comment someone added about using EVOO along the side of the pan. This was the first time I made hashbrowns that didn't fall apart.
     
    I think the egg white probably helps it stick together also. I will definitely make
     
    this again.
    My family loves this dish, I make it at least twice a month. I slice the potatoes in the food processer. Go heavy on the EVOO along the side of the pan and it won't stick. Press the potatoes hard into the pan. Also to flip just take a dish set it on top of the pan and just flip over then slide back into the pan.
     
    As one other person stated remember the pan is at 450 degrees. I had the pan empty and setting on the stove few minutes later I moved it to clean up thinking nothing of it being HOT!!! Now as soon as I slide them onto a plate I put the pan right back into the oven.
     
    Great dish yummy!!
     
    Recipe just okay. I had to work on turning the potato over, but accomplished it. The flavor was not what I would have expected. Will use the recipe again, but need to put some sort of a twist on it.
    I feel terrible for saying this, but these were simply hideous ... I too saw the show and they looked fantastic. Cooking the potatoes without pre-boiling, however, just doesn't work ... at least for me. You could tell the flavor would have been great, but my end result was a gummy goey sticky mass. Ugh. Rewatched the show as a precaution and I did everything Tyler did ... didn't miss a beat, yet .......... shudder
    Made this on 8-30-08, and my husband couldn't stop eating it. He made his meal out of the potatoes.
     
    I only made two changes to the basic recipe. After turn the hash brown "cake" I continued cooking it on the stove top, for the same amount of time given for finishing in the oven. Then, since I served this as a veggie meal, I added sour cream as an optional topping.
     
    My husband loves potato pancakes, and he said this recipe beats anything else I've ever made, and doesn't want any thing but this hash brown recipe in the future!
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