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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4.8 29
Terrific instructions, nice and simple even for a bachelor :) I'd recommend to the novice chef to use a premixed bunch of spices, like Italian Seasoning with thyme, basil, etc all mixed in already. It's literally fool proof this way. item not reviewed by moderator and published
I put more of the seasoning then asked for and put them in the broiler with maple sausages!!! So Amazing!!!! item not reviewed by moderator and published
Didn't work. They came out of the water after boiling for almost 20 minutes and they were still crunchy. Removed skins and fried for ten minutes....still crunchy. Now I've thrown them in the oven...Wish I had went with my instinct and peeled + diced the potatoes BEFORE I boiled them. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum! I reduced the recipe down for one potato, and it was delicious. item not reviewed by moderator and published

Not what you're looking for? Try:

Green Onion Hash Brown Potatoes

Recipe courtesy of Rachael Ray