Hash Browns

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
1 1/2 cups
Level:
Easy

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

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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4.3 26
Obviously the recipe is telling you how to prepare the potatoes. How to get them to their cooked state. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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"? item not reviewed by moderator and published
My kids absolutely loved these hash browns! Husband liked them as well. We love you Paula!! item not reviewed by moderator and published
..... 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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Better Recipe for Hash Browns than mine. More taste per tater. Loved the special seasoning.. item not reviewed by moderator and published
this was so easy and tasty that my 13 year old chid can make it item not reviewed by moderator and published
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!!! item not reviewed by moderator and published

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