Hash Browns

Total Time:
35 min
10 min
25 min

1 1/2 cups

  • 6 medium red potatoes, cooked and cooled
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • House Seasoning, recipe follows

In a medium saucepan, add red potatoes and water to cover. Simmer until cooked through, drain and cool. Thinly slice the potatoes.

In a large skillet, add olive oil and butter. Add onions and cook over medium heat until caramelized, about 10 to 15 minutes. Add potatoes and brown, turning only once with a spatula to prevent breaking up the potatoes. Add house seasoning, to taste.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

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    Obviously the recipe is telling you how to prepare the potatoes. How to get them to their cooked state.
    Just a quick note for the comment below. Probably just a typo. I can't imagine Paula would want you to boil the potatoes twice, my guess is you would simply fry them in the "medium saucepan" not "add red potatoes and water to cover". Hash browns start with cooked potatoes (usually) then sliced or shredded potatoes go into a fry pan after they are cooled. Hopefully this will help! That's what I did and they came out quite well.
    I haven't made this recipe, and others seemed to enjoy it. But on its face it says that the ingredients include "6 medium red potatoes, cooked and cooled." The recipe then tells you "In a medium saucepan, add red potatoes and water to cover. Simmer until cooked through, drain and cool." If one starts with "cooked and cooled" potatoes should they then be boiled again? I'm guessing that this is not the case - but is essentially what the recipe tells you to do. Should the ingredient list omit the words "cooked and cooled"?
    My kids absolutely loved these hash browns! Husband liked them as well. We love you Paula!!
    ..... hash browns have always meant shredded potatoes to me, and since this recipe calls for S-L-I-C-E-D spuds, it doesn't seem to qualify.
    I tried this recipe and either was ignorant of how to cut or cook the potatoes, but I did a reverse, I shredded the potatoes first then put the shreds in the pot and cooked until tender, rinsed with cold water and let cool on their own and then put on griddle/pan and added spices, my next trick is to add choped green chiles and green onions. Any other comments to this can be mailed to me at
    jandijackusnret@aol.com Thanks and have a good day.
    I have been trying different recipes on my own and this looked so simple that the flavor level was a nice surprise. The key is already having cooked the potatoes which makes this recipe fairly quick to make.
    Better Recipe for Hash Browns than mine. More taste per tater. Loved the special seasoning..
    this was so easy and tasty that my 13 year old chid can make it
    Finally, a fool proof way to make hash browns! I have a tendacy to either burn them before they are cooked all the way through, or cook them so long on low that they aren't crispy enough on the outside. This way is much quicker and you can achieve those crispy edges that your mama has mastered the old fashioned way! Delicious!!!
    wegdes are better for hash browns becuase you can cook more at one time and they cook faster. the flavors are good. I like the spices recomended.
    Pretty good recipe! I had problem with not knowing how long to cook potatoes before slicing and frying.
    These potatoes had a great flavor from the onions, and seasonings. My dad even raved about them, and he is very hard to please. I made potatoe cakes with the leftover potatoes.
    This is the 2nd potato recipe I've tried of hers (the other being oven fried potato wedges) and it's another hit!!!
    I fixed this recipe for breakfast, after frying the bacon, I left a small coating of bacon grease in my frying pan and added the sliced onion, and some diced green pepper.Then the potatoes, and seasoning. My family just loved it. I will fix this again!!!!
    This was so verry easy to make and was so filling and so tastey, and makes good left overs to go with Roasted Chicken or a quick snack for the hubby, verry good warm up in the Micro.oven. I cook the potatos the night befor and leave them whole and slice them as I cook them to make less work.
    I mean how wonderful can hash browns be? This is a solid recipe, love the spice reicpe. Gave it an extra kick regular hash browns don't have.
    These are super...but they are not true hash browns. Hash browns are shredded potatoes. Still....I love Paula and have been making this recipe for many years,my mother before me. Always a comfort food and easier than shredding potatoes!
    Easy and good.
    I just loved the hash browns. They were soft, moist, and so full of flavor.
    The potatoes turned out perfectly following your recipe. This one is going in my recipe book. KentuckyCook....
    Absolutely the best ever. If a recipe ever deserved more than five stars, this would be it.
    My husband LOVED these Hash Browns! Thanks for a wonderful recipe.
    I made this on the grill and served them with ribeye steaks. They are so tender and very flavorful. Wonderful and easy. Thanks Paula!
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