Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
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 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Photo: Hash Brown Potatoes Recipe

















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By sethmcd_9769202
Bentonville, AR
on July 15, 2012
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Yum! I reduced the recipe down for one potato, and it was delicious.
By ADMIN CUST SVC
Knoxville, TN
on May 31, 2012
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Update: We have added the missing 2 1/2 tablespoons of paprika ingredient to Emeril's Essence.
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By SassyChef1000
Dallas, Texas
on May 29, 2012
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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!
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