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|Calories160Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ray 15 days ago
I burned the hash, but I know to check it earlier next time! Was very simple and tasted great!
Rachel Minervini 4 months ago
I didn’t have a potato ricer so I just used a clean hand towel to press and wring the potatoes. Came out great!
Nitty S. 5 months ago
not bad. i didnt have a potato ricer,so i used a clean cloth. it didnt turn out very flaky or crispy though. so im a bit disappointed. i added some Chaat Masala for extra flavour and grated some cheddar on top while the hash browns were still warm. that added a nice touch
Yummly User P. a year ago
Great, the family loved it!
CarolineM a year ago
I added flour and egg white so they could stick together and grated a bit of onion, tasted amazing
Mohns a year ago
Amazing if you add garlic salt and paprika!
Chris Butler a year ago
There’s nothing to bind it together, you might as well just make French fries.....
Cindy R. a year ago
Great recipe. Thanks for sharing.
Jenny a year ago
Great. Very easy and tasty. I just pressed the shredded potatoes dry with paper towels. Took probably 10 minutes to cook. No need to use more than the listed amount of oil; even if it doesn't cover the whole pan and just pools in the middle.
Lux a year ago
was looking for a way to make them crispy, and found this. i made them the way my mother did, but used the cloth extraction method to make them crispy. worked just fine, and will be making hash browns more often!
M O. a year ago
they didnt stick together enough but thats probably my fault. they were still very good though!!
Nic J. a year ago
So easy and yum! Will definitely make this again.
Bejan Saeedi a year ago
Delicious! Would definitely make again!
Ali Areef a year ago
i really like this recipe
Victor Adrian Magallanes a year ago
good godly it was very delicious
Amy 2 years ago
It turned out just amazing and i love this recipe.
Pedro Llauró 2 years ago
Turned out great! Still mushy though i should buy a ricer instead of using cloth...
Dan LaFreinere 2 years ago
Was good wish I had a better way to get water out tho
Yan 2 years ago
It turned out great!
Margot Camposano 2 years ago
I added some curry powder and it turned out so good :)
Jay 2 years ago
I would add a little garlic and onion powder to this.
David 2 years ago
Great With a touch of garlic salt and pepper
888 2 years ago
Lacking proper seasoning
Alicia W. 2 years ago
This recipe was wonderful. Cooking the potatoes in small batches so you could get the crispy outer layer. No leftovers from a large pan prepared.
Star 2 years ago
C’est une bonne alternative et ça fait changement. J’ai rajouté du fromage et ma famille a adoré. It was really good and tasty.
Migdalis M. 2 years ago
Muy buena receta. Yo le agregué un poco de pimienta y nuez moscada fresca. Lo dejé cocinar 13 min por un lado y 10 min por el otro, a temperatura media! Quedó perfecta!
Rugervic 2 years ago
I used the cloth extracting method and they turned out nice and crispy
Stratton Phillips 2 years ago
Very tasty! I definitely will make again. Added a shake of garlic and onion powder, along with some Italian seasoning. Some shredded cheese on top would be splendid I think. Be careful and patient. I made a large batch and these get the crunchiest and bestest when fried in a thin layer.
Victoria M. 2 years ago
No soggy potatoes!! Wonderful tip, they came out great.
Kathy 2 years ago
Really easy to make and really good to eat.