Hash Brown Potatoes

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 12 min
  • Inactive: 15 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
Save Recipe


1/4 teaspoon ground black pepper

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

Essence (Emeril's Creole Seasoning):

1 tablespoon dried leaf oregano

2 1/2 tablespoons paprika

1 tablespoon dried thyme

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper


  1. 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.
  2. 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.
  3. Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):

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

Hashed Browns

Wafflemaker Hash Browns

Hash Brown Breakfast Bundt

Cheesy Hash Brown Casserole

Baked Eggs in Hash Brown Cups

Corned Beef Hash Brown Casserole

Deep-Dish Hash Brown Ham and Cheese Quiche

Melting Potatoes