Hash Browns

Hash Browns, how hard can they be? I wouldn’t think there is anything to them but I just hate going to a great diner, getting bacon, eggs, toast and then mushy white potatoes. They are hash BROWNS, not hash whites! So how do you get nice crispy Hash Browns?


This is another recipe that grew out of sea kayak trips. Before we leave I bake several potatoes. I slater them with butter, wrap them in tin foil and bake them. Then on the trip I can slice them for fried potatoes for dinner or, grate them for Hash Browns. These Hash Browns are crispy and crunchy, just how you want them.

Now I have a couple tricks here. If you are having baked potatoes in the evening, make a couple extra and just put them in the refrigerator. Grate them the next morning, skins and all and fry them up! They will keep in the fridge for several days too! But here is the hip tip, when potatoes are on sale (sometimes as cheap as $2.50 for ten pounds) bake up 10 or 12 of them. Dice one onion for every 3-4 potatoes. Now get out your food processor. Yep, that one you got as a wedding present and is in the back of your cupboard. Now start grating potatoes. Mix in the diced onion, and seal in ziplock sandwich bags. Now lay them flat in the freezer. When you are ready to eat them, just pull a ziplock bag out of the freezer and toss in the frying pan. One sandwich bag of hash browns is just perfect for two people.

See that food processor you got for a gift is useful!

Heat oil in the pan, fry on medium/high heat and resist the urge to stir. Let them sit and brown. Then flip them. Be ready to add more oil but be careful, too much oil and they get greasy and mushy. Practice and it will get perfect.

Some home smoked bacon, fresh bread from the bread machine and a bit of fruit salad and a couple of fried eggs
That goes good with crispy, crunchy hash BROWNS!

Get it down and you will have skillet breakfast that puts Denny’s to shame!