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Baked Potato Hash Browns Recipe

Baked Potato Hash Browns

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Steak House

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on December 27, 2011

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    i normaly love tyler's recipes but this one missed the mark. there is just not much flavor. i did omit the bacon and cooked it in olive oil instead, but i did add green pepper. i had no problem with the flipping (used another pan to flip into but i wouldn't make again.

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  • on March 28, 2011

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    Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and I got about a "95% flip" for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I'm gonna substitute a little rosemary for thyme. Yum!

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  • on October 31, 2010

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    I made this last night. While not perfect the flavor was very good. I put the potatos in a colander and pressed down with a plate to squeeze all the water out and it seemed to work. It was very hard for me to judge when the potatos needed to be flipped and I went a little longer than I should have. The onions burnt a bit.
    I flipped it onto the cutting board and then back into the pan and then into the oven.
    I used a stoneline non stick pan and it worked great! My cast iron pan would have been impossiblle to flip it's so darn heavy.

    I give it 5 stars because the shortcomings were mine and not the recipe. Great job Tyler!

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  • on July 02, 2010

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    Squeezing out the water is the key, and I found a tip for flipping it. If you don't mind washing an extra skillet, heat up a second one with some olive oil when you're ready to flip, then do the "inverted plate" trick - flipping from one to the other. Almost zero chance of breakage.

    I didn't even use bacon fat (didn't have bacon at the time - just a tablespoon of butter and olive oil, and these were outta sight. Topped them with a bit of sour cream and shredded cheddar, and they disappeared in no time.

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  • on June 09, 2010

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    Do not any of you awesome cooks listen to her. This is a "hash brown" recipe - not a "potatoes au gratin" recipe. You thinly slice potataoes for a gratin. Hash browns are shredded. AWESOME, AWESOME recipe. ps: I'm sure you are all aware of this but just in case - if you want to seem like the cook who has slaved on this but doesn't have the time, there are pre-shredded potato packages in the refridgerated section of your food store. They are fresh, clean and already squeezed dry. No moisture, just dump in the bowl and mix. Time saver and economical. (Good cookin' to all! :

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  • on February 05, 2010

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    These were amazing, my wife and I both loved them with steak. Will def. be making them again.

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  • on February 05, 2010

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    Absolutely Fantastic,,,,even squeezed the Peru sweet onions used,,,,my addition to the green onions...........an absolute delicious dish........Thank-YOU TYLER!!

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  • on February 02, 2010

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    Love it and very easy to do...

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  • on February 02, 2010

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    The printed recipe says to use a mandolin or food processor with a GRATING blade. Should be a SLICING blade. The rest is great and final potato dish has a great flavor and texture.

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  • on December 28, 2009

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    In the first paragraph of the recipe he says to place potatoes in a kitchen towel & squeeze dry! Love this recipe

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