This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.

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  • Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

Nutrition Facts

176 calories; 3.9 g protein; 21.2 g carbohydrates; 48.6 mg cholesterol; 626.6 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/07/2004
I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-) Read More
(105)

Most helpful critical review

Rating: 1 stars
01/17/2004
I consider myself to be a pretty good & experienced cook & this recipe did not turn out for me at all.Even after adding an add'l 1/4 of flour to try & make it stay together it still fell apart by the time I added enough flour to make it stick it tasted like dough.I seen a similar recipe before using grated potatoes instead of mashed & those potatoe pancakes rocked!!I wouldn't try these again. Read More
(13)
62 Ratings
  • 5 star values: 20
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 5
Rating: 4 stars
03/07/2004
I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-) Read More
(105)
Rating: 4 stars
03/07/2004
I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-) Read More
(105)
Rating: 5 stars
06/28/2005
My family has been making these for years except we add a little flour so they hold together better. We also call them potato cakes instead of hashbrowns. This is a terrific recipe. Read More
(44)
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Rating: 4 stars
09/14/2003
My husband asked me to make pancakes from left over mashed potatoes so I gave this recipe a try. However I remember that my mother used flour in hers. I think that explains the problem of them not sticking together that other reviewers mentioned. About half a cup of all-purpose flour should be enough - add it slowly until you get the right level of stickiness. We really enjoyed having a treat we remember from childhood! Read More
(33)
Rating: 1 stars
01/17/2004
I consider myself to be a pretty good & experienced cook & this recipe did not turn out for me at all.Even after adding an add'l 1/4 of flour to try & make it stay together it still fell apart by the time I added enough flour to make it stick it tasted like dough.I seen a similar recipe before using grated potatoes instead of mashed & those potatoe pancakes rocked!!I wouldn't try these again. Read More
(13)
Rating: 4 stars
05/10/2006
the recipe was good I used shredded potatoe instead of mashpotatoes. It fell apart but still good. Might need another egg to hold better. Read More
(12)
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Rating: 5 stars
02/16/2011
Kids and I loved these. Here's my minor changes- Saute onions in olive oil and tad butter first add 1/4 cup flour to onions when lightly browned. Add onion mix to egg/potato. Drop onto already heated pan with little oil in it. Flatten to no more than 1/2 inch patties. Cook medium heat for abt. 10 min/side. Don't touch them while cooking. I also added a little shredded white cheddar to cooked side after flipping. Worth the wait!!! Read More
(9)
Rating: 3 stars
10/18/2002
They were good but I can reccommend to add some cajun spices. Read More
(6)
Rating: 5 stars
07/13/2010
these browns were great! even though they fell apart a little their great with four cheese potatoes... /and don't add any onion or garlic Read More
(5)
Rating: 5 stars
04/04/2003
very simple Read More
(5)