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Hash Brown Potatoes

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: I Love New York

Rated: 5 stars out of 5Rate itRead users' reviews (9)

  • Cook Time:

    35 min

  • Level:

    Intermediate

  • Yield:

    4 to 6 servings

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Times:

Prep
12 min
Inactive Prep
15 min
Cook
35 min
Total:
1 hr 2 min
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Ingredients

  • 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

Directions

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):

  • 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

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

Yield: about 2/3 cup

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Read more Comments & Reviews (9)

Comments & Reviews

  • recipe Hash Brown Potatoes
    Michael Lilbourn, MO 01-09-2009

    Flag

    great hash browns

    Rated: 5 stars out of 5
    This hash brown recipe turned out great! the tyme is a nice addition to a breakfast standard.
  • recipe Hash Brown Potatoes
    Cheryl Turtle Creek, PA 12-22-2008

    Flag

    Yummy Brunch!

    Rated: 5 stars out of 5
    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.Read more
  • recipe Hash Brown Potatoes
    Anonymous 05-17-2008

    Flag

    Quick n easy

    Rated: 5 stars out of 5
    A hit in my house.
  • recipe Hash Brown Potatoes
    Janet St. George, UT 01-26-2008

    Flag

    Tasty Taters

    Rated: 5 stars out of 5
    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.Read more
  • recipe Hash Brown Potatoes
    Shannon New York, NY 01-26-2007

    Flag

    Excellent breakfast side dish

    Rated: 5 stars out of 5
    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.Read more
  • recipe Hash Brown Potatoes
    JEANNE Plainfield, NJ 10-29-2005

    Flag

    Five Stars for Emerill's Hash Browns

    Rated: 5 stars out of 5
    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!Read more
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