Jul 032014

Hash Brown Potatoes

My Best Hash Browns

This is the very best way I know to use up leftover baked potatoes. My family likes hash browns so much that I often bake extra potatoes for dinner, just so we can have hash browns for breakfast the next morning.


  • Fresh Onions or Onion Powder
  • Salt & Pepper to taste
  • Fat for frying


This is a method more than an actual recipe, so quantities are pretty much up to the cook. Start by shredding leftover baked potatoes on a cheese grater. I shred the peel right along with the potato but you could remove the peel if you liked. If you have fresh onion shred a little of that too. I use about half an onion for 4 medium potatoes.

Get out your favorite skillet. Heat a little vegetable oil or other fat in the skillet. Tilt the skillet so the bottom is evenly covered with fat. Plop the shredded potatoes into the skillet. Use your spatula to press down so that the potatoes cover the bottom of the skillet. Add a bit of onion powder if you didn’t add any fresh onion. Sprinkle on salt and pepper to taste. Fry over medium to medium-high heat until the bottom is crispy and golden brown. Turn the hash browns over and brown the remaining side. It takes about 5 minutes per side. Serve with scrambled eggs and bacon or sausage.

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