Hash Brown Potatoes

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993

Total Time:
1 hr 2 min
12 min
15 min
35 min

4 to 6 servings

  • 5 medium baking potatoes, like russets (about 4 pounds), scrubbed
  • 1/4 cup vegetable oil
  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 2 teaspoons minced garlic
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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    26 Reviews
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    Easy, tasty, and a big hit! I included sausage and cheese right at the end of cooking - then served with fried eggs on the top. It was a great brunch, filling, and the whole thing is very inexpensive. Thank you!
    Fantastic and easy. Absolutely delicious, and first time I made has browns for Breakfast (not from a box). I peeled potatoes prior to cooking, only because i was in a hurry and did not read recipe. Still worked well. I let potatoes sit a bit to cool
    Absolutely delicious! This was the first time I ever made hash browns and these were amazing! I would probably add a little less Thyme next time, especially since it's already present in the Essence spice-it was just a little overwhelming. This did not effect my rating though because it was easier than I thought to make and it tasted great. Essence gave it a little bit of kick which I like too.
    I used Trader Joe's yellow potatoes ($2.65/ 3lbs and didn't peel them after boiling. They were so delicious! I agree with other posts here that it's the best potato hash ever! Will make it again using butter instead of olive oil. It will taste even better, I bet!
    OMG!! The best hashbrown tatoes ever. My partner loves it soo much that he licked the spatula before throwing it in the sink. I added red, green, and orange bell peppers, and 2 scallions to the dish to give some color, and cut out 1 potato, it came out GOLDEN!
    Wow, the best hash browns I have ever eaten . I over cooked the potatoes but the end result was still fantastic. Absolutely no more frozen hash browns in this house.
    Yum! I reduced the recipe down for one potato, and it was delicious.
    Update: We have added the missing 2 1/2 tablespoons of paprika ingredient to Emeril's Essence. 
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    I cut this recipe in half since it was too large for what I needed. It was wonderful. The skins didn't slip too easy but I think it's because I did not cook the potatoes long enough. A few more minutes and they may have come off easier. I made this with fried eggs for dinner, since sometimes breakfast for dinner is what hits the spot. The spice is really good!
    This recipe was fantastic, however there is an ERROR in the recipe. I made the seasoning according to the recipe, and liked it so much I wanted to make it again for another dish. When I Google-searched for Emeril's essence recipe I discovered that this page omits a hefty 2 and 1/2 tablespoons of paprika from the ingredients (That would alter the flavor significantly!. I still liked it a LOT without the paprika, so I still give a solid 5 stars, but to be true to Emeril, Food Network should amend the recipe.
    These potatoes were amazing! Cooked them in my cast iron skillet and they turned out great! I really loved the slight kick from the cajun seasoning :
    some of the best hash browns i have ever had
    Another amazing Emeril recipe. Another one to make over and over.
    I substituted olive oil for the vegetable oil and left out the thyme in both the recipe and the Essence since I put fresh basil on top of the potatoes when I served it. That was great. It is a little bit time consuming but worth the effort in my opinion. The spices give it a light zing. Not too much, but just right. I will definitely make this again and again.
    Very yummy breakfast potatoes and not too difficult to make!
    This was an easy dish to make and it turned out pretty good. I peeled the potatoes before boiling them, however. I was looking for a more traditional potatoes o'brien type of dish, but this dish is a more kicked up hash browns dish that I will continue to make in the future.
    These potatoes were fantastic and easy to make. The Cajun seasoning gives the potatoes great flavor without being too spicy or overpowering. The potatoes get a great golden brown crust on the outside but are tender on the inside.
     I did find that the recipe was too large to fit in even my largest skillet so I will either half the recipe next time or remember that I need to cook the potatoes in two batches. I also found that the potatoes did not "slip from their skins" so I just used a potato peeler.
     We had these as a side dish with meatloaf but they would be fantastic with eggs or pancakes in the morning. This recipe is definitely a keeper!
    OMG, my wife had some leftover corned beef from a huge rueben sandwich she had for dinner last night, I fried some chopped oniions (about 3 tbsp) and added the chopped up corned beef after sauteing the potatoes one time. I died and went to heaven...
     Just don't overdo the essence, it will otherwise overpower the taste of the corned beef.
    This hash brown recipe turned out great! the tyme is a nice addition to a breakfast standard.
    These potatoes came out great. We served them with brunch and everyone loved them. The essence is the secret that everyone loved but couldn't figure out. These will be a regular item on our brunch/breakfast table.
    A hit in my house.
    My family enjoyed this dish. The addition of the Essence and thyme gives the hash browns an added boost. It does serve a LOT more than indicated, however. I cut the recipe in half and it served four with no problem.
    These potatoes are unbelievable. Be careful not to overcook them when they're boiling. If they're overcooked when you saute them, they turn to mush.
    These potatoes are delicious. The cayenne pepper and Emerill's "Essence" really created flavorful hash brown potatoes. I want to let you know, though, that I peeled the potatoes first and chopped them, rather than cooking them with the skins on. I was hungry and didn't want to wait for them to cool. Of course, I'm not sure if this made a difference in the taste because they tasted fantastic. My husband loved them and said, "Save this recipe - these are the best hash browns you've ever made." Ya know what? I agree with him. We had them with "over-easy" eggs - the meal was delicous! Thanks, Emerill!
    As a beginner, this recipe looked a bit challenging, but overall it was really quite easy. Very tastey! My family and I enjoyed them emensely.
    I finaly have a Hash Brown recipe that's enjoyable to make & eat too.
     Thank you Emeril!
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