Crispy Hash Browns

These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definetly it! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hashbrowns from memory, eyeballing the flour and spices, etc. Highly recommended!!!

Wow. Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hashbrown recipe from here on out. I do have one cautionary tip, particularly if like me, you haven't cooked hashbrowns before. Make sure that you don't have too much oil in the pan. The hashbrowns will take forever to brown and may be too greasy for your taste.

This is a great versatile recipe. I used sweet potatoes instead of russetts and flavored them with salt, pepper, cinnamon, nutmeg, allspice and ground clove. Really delicious. If you have a food processor you can shred the potato and they will keep in the freezer until ready for use.

This recipe was fantastic! The hash browns were golden and crispy on the outside and creamy in the middle. My girlfriend said she felt like hash browns with bacon and onions in them so I used this recipe as my starting point. First, I pan-fryed 6 bacon strips until crispy (next time I will use at least 8). Then I broke up the bacon into tiny pieces and added them into the mix with the other ingredients along with 1/2 red onion chopped, sea salt and cracked black pepper. Also, i made little hash brown patties rather than covering the whole pan. They really turned out nice.

Isn't it great when you can create something in the kitchen using simple ingredients. Here's a few ideas of playing around with an already excellent recipe. 1. Where the recipe calls for squeezing the liquid out of the shredded potatoes... it REALLY means it. Make sure all the liquid is gone. You might place the shredded potatoes in the middle of a clean tea towel, or cheesecloth, form into a small pouch, and squeeze. 2. If you're looking for a way to reduce the oil, here's a trick. Go to a local cooking store, and purchase an oil mister. Then pick up a bottle of grape seed oil (make sure it's unflavored). Grape seed oil will not impart any additional flavor to the dish, and it has a high smoke point. Fill the mister with the oil (a mister is like a refillable spray bottle). Now, get the hash browns ready for cooking. Preheat a skillet over medium-high heat, and then use the mister to spray the surface of the pan, and finally add a half tablespoon of sweet butter. Cook the hash browns until the outer surface is crispy, but not burned (about 5 minutes per side). They will taste great... without all that oil. You might want to sprinkle some finely grated cheddar or harvarti cheese over the top... up to you, and your guests. Serve while still nice and hot. They will be crispy on the outside, and soft on the inside. Keep the faith, and keep cooking.

My first try at making hash browns. Success. I added sharp cheddar, a little garlic powder,dash of oregano and some green onions. Extra virgin olive oil to fry in, about a quarter cup. Will keep this recipe and use over and over. Always trying a little something different.

I thought it was weird that this recipe has so many different reviews, but this just wasn't good to us. I thought the flour and egg were fine (used less flour than recipe), but it was the oil. After the hash browns sat out on the paper towel they were still very oily. Maybe we will try MISSCATIAS suggestion of cooking them with no oil.

Thank you, Emily! I've never had success with hash browns and those were wonderful. I used two skillets; one with a thick layer and another with just a thin layer. They were both great. I didn't use nearly as much oil as the recipe called for and will use even less next time.

Made these for my husband's breakfast. Used red potatoes as that is what I had on hand and used 3 as they were not quite medium in size. Hash browns were great, fried nice and brown and very crisp, the way I like them. Will definitely make these again. Thanks for sharing.

These were great! I've made several different attempts at hashbrowns (all with tips from my hubby) and they never turn out golden brown, just overcooked brown. I did make a few little changes, I shredded the potatoes and put them into a pot of boiling water and let them cook until the shreds were slightly translucent. Drained and patted the shreds dry and put into the fridge until cooled (overnight). The next morning I continued with this recipe, I did add my own spices to the mixture to give them a little more pizzaz, since I don't cook with onions (allergies) Added a little salt, pepper, and garlic powder. This way is just a little more time consuming, but seems easier the next morning :)

Excellent! Just what I've been looking for. Halved the recipe (yes actually halved the beaten egg and should have saved the other half for the next day). Made two days in a row and did not have any eggs the second time, so subbed a tablespoon or so of plain yogurt (sour cream would do as well) for the binding agent, and hubby could not tell the difference, thank goodness! Did not use nearly that much oil; just drizzled olive oil in small frying pan to coat and it worked great. Thanks so much for sharing.

These are basically latkes, but there's nothing wrong with that. Good simple recipe. Don't forget the salt!

SERIOUSLY EXCELLENT! Shredded the potatoes, raw and unpeeled in the food processor, and spread them in some layers of paper towel. Microwaved them on high for about 2.5 minutes. Added garlic with the onion. Cooked in a smallish non-stick skillet in a thick layer, using much less fat than the recipe indictaes. Inverted plate over skillet to flip it, but ending up turning it several times in the pan to intersperse the crispy brown cooked edges. Cooked it about 25 minutes all together to make sure no potatoes were 'crunchy'. This seemed just right. LOVED IT. Next time, will saute the onion first and include green onion as well as white, use a pinch of hot pepper flakes, and if feeling decadent, a few pats of butter to kick up the flavor quotient. Emily, the simplest things are often the best - and this was great - thanks! UPDATE - sorry, microwave the potatoes in wax paper - it will stick to the paper towels.

Yum! Made these tonight (sans onion - due to family preferences) and THIS recipe is already in my cookbook! Thanks Emily...... and yes, I was another 'failure' in the hashbrown department, until now! (and I wouldn't buy the ones with hydrogenated oils from the store - so we've only been eating fried potatoes, still good, but this is a great option) TIP: I put the grated potatoes into water that I had run into the bowl of my salad spinner. When I was done grating the potatoes, I simply dumped the water and potatoes through the strainer portion of the salad spinner. Then I spun them babies dry! Easy as could be! I had to dump the water out of the bowl of the spinner a couple of times while spinning dry, but that was so much easier than trying to dry them with paper towels, cheese cloth, and/or etc. -- I was pressed for time, so I sort of accidentally left out the eggs, but they were still wonderful. I PLAN TO USE THESE FOR HASHBROWN 'NESTS' FOR EGGS, OR ETC. - - - The options are probably endless (just an egg, egg and spinach topped with seasoned ricotta, BBQ sc and cheese, eggs-spinach-kielbasa, etc., etc., etc.,). I hope they'll freeze well. Hopefully I remember to let you know if they do. -- Can change these up as either hashbrowns or nests by adding in garlic, sauteed red bell ppr, mustard, cayenne or red ppr flakes, - - - - - And with one reviewer's idea of using sweet potatoes along with sweet spices, I'm wondering about making SWEET POTATO NESTS!.... yum!!!!!

Outstanding! Although they're more like potato pancakes than hashbrowns. We really loved these and definitely will be making them again!

Yum! Kind of like a giant latke.

These were great! Creamy on the inside, crispy on the outside. I did cook WAY longer than called for...maybe my heat was too low. Thanks!!

This recipe brings back childhood memories. My Irish grandmother used to make them almost every Saturday night during winter. Back during the depression when food was scarce potatoes were a staple vegetable which could be grown in the backyard therefore was a cheap meal. We would load up with the tomato sauce and tuck right in. Reviewer's have added bacon in the ingredients where as if we were lucky grandmother may put some bacon on the side with an egg. Now being a grandmum myself I'll be dishing this up to my grandchildren, but being an Aussie we can't leave off the tomato sauce. I must admit we fried them in the frypan with a light coating of butter in the pan not oil. Butter helped with the overall flavour where as oil would be soaked up into the potato. Thanks for reminding me of a good old fashion favourite staple.

I think I used too much potato... probably needed a little more flour, but the hash browns came great. the onion added an excellent flavor and they browned perfectly. i used safflower oil to fry them. fantastic. will definitely use this recipe for all my hash browns in the future... although i may add some pepper etc. as added flavor. fantastic!

These hashbrowns turned out nice and crispy on the outside and tender on the inside. I left out the onion because hubby wouldn't eat them if I had added them but I think they would have been much better with the onion. I recommend making these thinner than the 1/2 inch called for because they are mush inside when they're too thick. I think I will try to cut back just a tad bit on the flour next time I make them in case that is why the thicker ones seemed mushy inside. But if you keep them on the thinner side they are perfect. I also added a touch of garlic powder, onion powder since I added no onions, and used seasoning salt and fresh ground pepper.

Wow, these were so good. This is the only way to make hash browns. I used very little oil in the bottom of my electric skillet set to 400. I made them for breakfast for dinner the other night when my brother and his family came over and these were a big hit! I used a 20 oz package of Simply Potatoes Southwest Style Hash Browns along with a cup of leftover Simply Potatoes Shredded Hash Browns and didn't change a thing after that.

This is a good recipe but my husband wasn't very happy with them so giving 3 stars. I wasn't perfectly satisfied with results either. I read some reviews and realised that the following steps will make them amazing : Rinse and soak in cold water a few times until the starch clears out. The starch makes them gooey and too mushy, so it must be rinsed out like we do rice. Then squeeze the living day lights out of them - that is.the water. Take out every drop of it. Squeeze and then completely pat dry. Then follow the recipe as it, except use 1/4 the quantity of oil. Hope this helps.

This recipe is exactly the same as our Potato Pancake Recipe. Best served with sour cream. Yum!

My family loves hash-browns...I make them in a 12 inch skillet and when it is time to flip them, grab a sheet pan, place it over the skillet, invert and then slid them back into the pan...voila, perfectly flipped hash browns! (then i use the sheet pan to keep them warm in the oven while i prepare everyone's eggs.)Cut with a pizza cutter.

These are not hash browns. This is a recipe that has been in my family for generations. I learned how to make them from my German Grandmother. They are called potato pancakes and are delicious served with apple sauce. I still make them on occasion although I now fry them in canola oil rather than the Crisco she used back then. I am now 70 and have handed down the recipe to my 3 children and my older grand children. Enjoy them everyone regardless of what they are called.

These are definitely "Good old fashioned restaurant-style hash browns..." like those I remember and which are pretty much impossible to find today. Whether they are more like latkes or hashbrowns is irrelevant: they are wonderful! I can finally end my search for a good hashbrown recipe. The only change I made was to use unflavored frozen hashbrowns (because I hate shredding) and to defrost, and thereby dryout, on a paper plate sprayed with cooking oil in the microwave. Thank you your mom, you have make me very happy.

yum!

Wonderful potato pancakes AKA Latkes. Great with applesauce or sour cream. Hash browns are just potatoes, shredded, seasoned & fried.

My family calls these latke's or potato pancakes, its a base recipe that is fantastic. I do use a bit less flour and I make sure that as much liquid from the grated/shredded potatoes is squeezed out (put shreds/grated potato in colander press down with papertowel, mix it up do it again - a few times) this helps for a firmer latke where you can use less flour - in my opinion too much flour can ruin these. 1/4 cup is about right, but you have to judge the potatoes you use, some are "wetter" than others and I generally use less than a 1/4 cup. and now for the best part.. You can jazz these up in so many ways!! Add hot sauce for a spicy mix to the egg, italian or ranch dry seasoning w/ the flour. Taco seasoning.. the list is endless! another little tip, if you, as I do, occasionally try not to fry everything in sight for health, you can do these in the oven, but I suggest first microwaving the potato shreds for just a couple of minutes, then mix everything when the shreds have cooled. Form the patties (not too thick or thin) spray with butter flavored cooking spray,and then pop into the oven. If you're worried about trying in the oven- test a few while you're frying so you can judge temp/thickness etc. for added pizzazz... put a slice of your fav. cheese on top when they're nearly done. We've tried all these variations regularly - and this is a GREAT Recipe.

I have never been successful at making a hash brown that didn't either burn, turn out raw or just plain tasted bad! I was so excited when I made these... they are fabulous!!! I made them for breakfast but would make them at dinner too! I followed the recipe exactly other than adding in a bit more spices (seasoning salt & onion)... yum yum yum! Thanks for the recipe, it's a keeper! Update: Forgot how good these really are... made them again and added finely shredded cheese, garlic powder, seasoning salt, black pepper and cayenne pepper... fried in olive oil mixed with a bit of butter... delicious!!!!

I was so excited to try these because they sounded so good, but when I made them, I did not care for them. First off, WAY too much onion, next time, I will cut the onion in half. Next, WAY too oily, so I will use cooking spray next time. Also, VERY bland, so I am going to add some extra spices next time, like garlic, onion powder, salt, pepper, and maybe a little red pepper for something extra. (You could probably add some other veggies too, like green pepper, green onion, mushrooms.) Oh, I made my second batch VERY thin, I will do this next time as well.

Delicious! Easy and quick...I used a griddle with only about 1 Tbsp of oil. Nice and crispy outside but tender inside.

Emily Hash Browns are famous at my home now. so so good.

This was super easy and so good. I added ham and red peppers and we really enjoyed it! The secret must be the rinsing. Thanks for a great recipe!

loved these.. I doubled the recipe and used about 1/4 of a medium onion.. it was great, i also added the salt and pepper to the potato- egg mixture.. no need for so much oil.. made 9 big hash browns

This really did give me restaurant style hashbrowns! The outside was golden and crispy and the inside was soft and creamy. For additional flavor I added some garlic powder and cayenne pepper. The only thing I did differently was not use nearly the oil as stated in the recipe due to many reviews saying they were greasy. Plus - I really didn't want the excess oil. I used just enough to lightly cover the bottom of the pan and made sure it was rippling hot before I added the hashbrowns. I then turned the temp down slightly so they wouldn't burn. When I flipped I didn't add any additional oil. The second side didn't have quite the golden crispy texture since it didn't have any extra oil, but, we still liked it and saved on some of the fat.

Didn't like the flavor. Will not make again.

Meh..

Excellent! Really is a potato pancake recipe done as hash browns. I seasoned them with finely diced chives, a little garlic and herbs, as the spirit moves me. I always mis butter with the oil because I like the flavor and the browing from butter. I have also added finely diced cooked bacon to the mixture.

Loved it, but changed a few things. Used the equivalent weight of unpeeled red potatoes. Soaked the grated potatoes in a quart of water with 1 tsp salt for 10 minutes, then rinsed and squeezed dry.

I've also not had much success with hash browns and these are no exception. They weren't terrible -- but I wouldn't make them again either.

This is definitely going to be our family forever recipe! You can't go back to frozen one ! Also made kind of pancake using cabbage instead of potato.yummy and healthy !

The only difference between this recipe and the one I have been using is the egg. What a difference an egg makes! (Sounds like an old song, doesn't it?) I have been cooking for a long time so I didn't measure anything and I used red potatoes instead of russets. I spread the mixture in the hot skillet and left it alone for 5 minutes. Turned it over and left it another 5 minutes. Viola! Perfect! If this didn't turn out right for you, you did something wrong. Thanks, Emily!

Wish I would have found this simple recipe a long time ago. I had never added flour & egg to fried potatoes before, but it made a big difference and even smelled better than regular fried potatoes. Only a small amount of oil is necessary to get lots of crispy edges. These are really good.

I have not been successful with hashbrown recipes. This recipe is great. It is quick and easy. It took me less than 25 minutes from start to finish. Some guests may want to add salt and pepper to the finished product

great basic recipe! the onions add a nice sweet taste and the flour and egg make this very hearty and enough to eat by itself! some tips for better taste: definitely add seasoning in the mix before cooking and add anything you think might taste good. i found creole seasoning went well. cook in small patties. i tried making a large one and didn't come out as well. im going to try shredding the onion as well next time for better distribution and try to use less oil! but great recipe!

Really, really good! Use plenty of oil and cook medium/medium high heat so as not to burn them before the inside cooks. My family ate them up!

Great recipe, resulting in super tasty, perfectly golden and crispy hashbrowns. The step of washing the grated potato really helped remove starch, and the flour and egg bound it all together without being sloppy. I served these with a poached egg on top and tomato chutney on the side, and my family loved them.

If sullys hash browns were to greasy they were possibly fried in oil that was not hot enough. if you get the temperature right they don't absorb as much oil. Skipper Bob

good!

Delicious! I was out of flour so I used Bisquick as a substitute. I also added garlic powder to the recipe and everybody loved it! Thanks for the recipe!

This is my Potato Pancake recipe, except I add about 1/2 teaspoon of baking powder to brown them a little better.

This was my first attempt at making home-made hash browns. They turned out pretty good, although next time I'll use less flour. Also, don't forget to dry the potato shreds before mixing in the rest of the ingredients!

Excellent and so easy. It's a great way to "hash" when camping.

This recipe just didn't do it for me... I think the egg and flour distracted from the taste. I like hash browns better with just the onions added..

Very good recipe! Turned out perfect! I was lazy and used onion powder instead of the onion and mixed in freeze dried chives for color. Next time I will add cayenne pepper in the mix for more flavor & zip.

Thee are great and easy. More like potato pancakes but, big deal. We love potato pancakes! I grated a little more potato than called for so added another egg. I did not use so much oil and mine came out perfect. This is the 3rd time I have made them and just forgot to review. Thanks for such a great recipe yourmom!

We did not like this recipe. The success to making great, crispy hash browns is to have the oil hot enough, put the hash browns in and just let them cook, don't mess with them, by tossing and stirring. Check for desired crispness then flip as many over as you can until all are flipped. Always avoid stirring.

These are actually very good with a little bit of ketchup...I love them in the morning or even as part of lunch on the weekend...Play with it by putting some grated cheese of your choice on it while it's still hot....Bon Appetit!

This is a good recipe

Great recipe. I never thought to add flour and egg to the potato mixture, but I think that was the trick. I'm not a super spicy person, but I added a little cayenne pepper along with the salt and pepper and they were fantastic. And tip I read that helped: I used my salad spinner to dry the potatoes. Best hashbrown recipe I've found.

Just made this morning. Really good. Added a little heat with some blackened cajun spice and garlic. Also only used about 3 Tbls of oil instead of a cup! Very crispy on the outside and a nice moist almost creamy inside...added Steak & Shake chili on top...YUM!

These turned out perfectly! I used light skinned butter potatoes (that's what I had) and I added salt and pepper to the batter. Served sprinkled with chives from my garden and they were delicious! Crispy on the outside, tender on the inside, and they held together beautifully in the pan. Next time I will use less oil to cut back on the fat, but this time, they just hit the spot.

So easy and simply delicious. A lovely side dish for breakfast, lunch, or dinner!

Great! Seldom do I see the proper instructions to make crispy hash browns. Rinsing to remove all of the starch and thoroughly drying the potatoes is the kicker to achieve mom n pop restaurant breakfast hash browns.

I can never make enough. I'm up to 6 or 7 large baking potatoes now. I neverr have leftovers.

This recipe is wrong or something. We've tried it three times now

I added some all-season salt while browning the hashbrowns. They turned out okay but nothing amazing...and there were a couple "chunks" thanks to the egg and flour (just a few). Still, I think the frozen ones are a little easier and are just as good. Thanks anyways.

Sometimes, you just have to have some good hash browns for breakfast. These were great - quick and easy. I used maybe 3 T of oil (a mix of olive oil and bacon fat) and green onions. I cooked in a well-seasoned cast iron skillet - no sticking. Thanks for the recipe.

These were great! Tyler Florence has a similar recipe, but I wasn't quite as crazy about his because he used just the egg white rather than the whole egg. Not being too crazy about egg in the first place, all I found was egg white in those. These however didn't do that. I love how crisp they got and I was thinking about a few variations that I might try at another time for them. One of the things I like to do is to put swiss cheese in the last few minutes of cooking....it tastes great! The secret is to making great hash browns squeeze the excess water out of the potatoes and that russets make the very best hash browns. Thanks for the recipes, these were great!

I make a great breakfast, except hashbrowns. These came out great! My family loved them! Just the right crisp, and soft combo. I wasn't sure when I saw egg and flour added to the potatoes, but it works wonderful.

I never really liked hash browns, but these are fantastic!!

Yum! These a great fresh! I think I used too much oil though and next time I will use less.

I'm not sure why these have to be rinsed? I put them in strainer and squeezed out some potato water but they were still quite wet. Add any spices, herbs you prefer in the mixture before cooking otherwise they are a bit bland. Also cook for much longer than 5 min per side (unless you are making them super thin). I cooked for about 15 per side.

Hot, crispy, hash brown perfection! I added a bit of garlic for extra flavor, and plenty of salt & pepper. Make sure your oil is the right temp so they don't turn out greasy or burn. The kids gobbled them up!

Oh my these are sooo yummy! My kid's loved them! I did add cheese and instead of onion i used onion powder and garlic powder.Very good but next time i will add more onion and garlic powder. Thnx!

These were REALLY good....reminded me of the potato cakes I usually make using mashed potatoes, but that much better!!! I added a little more onion than the recipe called for and ate mine with sour cream on top! MMMMMM!!! I may add a little sharp cheddar to the mix next time! Thanks for sharing!

Really delicious. I used the little boxes of dehydrated hashbrowns from costco and dehydrated chopped onions, chopped red pepper, and salt and pepper prior to frying. Had to use two eggs and 1/2 cup of flour due to increased potato amount. Fried in bacon drippings and was delicious and unbelievably fast this way. Family loved it!! Will try with real potatoes and onions when I have more time.

Great recipe! I used less oil and they browned nicely anyway. I recommend rinsing and spinning the potato shreds in a salad spinner. Much easier. Though you probably want to do it two batches. PattieB

These were perfect! I've never achieved crisp outside/soft inside before these. I used some graduated garlic, bit that's the only change I made. Super good!

This is similar to a recipe I make. However, the difference in how much flour, eggs, and onion added which is key. These were cooked in way "too much" oil. My recipe has about 1 tsp. minced, for the amount of potato in this recipe. If the onion is not chopped very small it may not cook fully and stay hard. Mine held together, but I believe it was because all of the grease. However, they were just way to "oniony" and "oily" in my opinion. If made properly with the right amount of flour, eggs, and milk, they will hold together nicely with very little butter or oil.

Wonderful basic recipe. You can totally estimate this (I didn't use any measuring tools.) I have been making potato pancakes for a long time, the polish way (placki ziemniaczane) and it's basically the same as this except I added fresh dill and serve with sour cream (my boyfriend had hot sauce and ketchup) and they are little pancake shaped. I use just a little oil to coat the pan, and cooked for about 10 minutes each side to make them extra crispy. I added more oil when I flipped. Yumyum

It works well, I also shredded some carrot to add to the mix. This gives a great look and adds a little sweetness too. Bill F.

Did the recipe to a tee and they would not form into separate cakes (too runny). So I tried doing the entire pan (as also suggested in the recipe) and they just wouldn't cook up. I tried using less oil, still no go. Tried adding more flour to thicken it up and it just made it pastey and tasteless. Just couldn't save this one.

These turned out quite well. I'm adding this recipe to my collection. Thanks for sharing.

Add some baking powder to make them even fluffier. This basicaly a recipe for potatoe pancakes. It is very very good.

1. Where the recipe calls for squeezing the liquid out of the shredded potatoes... it REALLY means it. Make sure all the liquid is gone. You might place the shredded potatoes in the middle of a clean tea towel, or cheesecloth, form into a small pouch, and squeeze. 2. If you're looking for a way to reduce the oil, here's a trick. Go to a local cooking store, and purchase an oil mister. Then pick up a bottle of grape seed oil (make sure it's unflavored). Grape seed oil will not impart any additional flavor to the dish, and it has a high smoke point. Fill the mister with the oil (a mister is like a refillable spray bottle). Now, get the hash browns ready for cooking. Preheat a skillet over medium-high heat, and then use the mister to spray the surface of the pan, and finally add a half tablespoon of sweet butter. Cook the hash browns until the outer surface is crispy, but not burned (about 5 minutes per side). They will taste great... without all that oil. You might want to sprinkle some finely grated cheddar or harvarti cheese over the top...

I made this recipe yesterday and it was awesome... Watch out Waffle House, you have come competition!! Thanks for sharing.

I've NEVER made hash browns before and really don't eat them, so I had no idea if they were going to be good, but my family LOVED them! And since they know hash browns much better than me, I'm taking their word for it, and I loved them too!

Fantastic. I do 'em without onion. It seems like if you don't rinse the shreds they cook kinda sticky, too. Amazing recipe - kudos!

These hash browns held together well, but were too doughy for me. I could taste the flour in there not the potatoes.this recipe is easy to flip and work with in the pan though.

was very easy...always wondered why my hashbrowns were never AS crispy and always falling apart...i will always make it like this from now on...shredded my potatoes on the fine grater cuz that's all i had, but next time, i will be using the bigger side, cuz it was TOO crispy this time around...like chips.. ^_^

These were great! I used Yukon Gold and was lazy and didn't rinse them. I also added a bunch of thyme and they turned out fantastic! My only advice is to make sure your oil stays hot while cooking, otherwise they will turn soggy.

These are so easy & delicious!! Will never use frozen again.

This recipe produces a really well flavored hash brown. Delicious and nice and crispy. I added a pinch of cayenne pepper which gave it a little bit more bang. Unfortunately I put them in an oven, uncovered to stay warm, and they lost their crisp and I think the potatoes continued to cook, because it became quite starchy. So, serve immediately!

I like them a tad crispier, so I add 1/2 tsp of baking powder. The towel you squeeze them in will never come clean if you don't rinse it thoroughly immediately. I use a salad spinner to dry mine.

Such an easy, quick recipe to make. I added bacon bits (just the pre-packaged bits) and it tasted phenomenal. I cooked them for about 6 minutes on each side at a little lower heat and it turned out a little darker brown and crunchy, without being or tasting burnt.

I had to make a bit more because of the men I was feeding with this, so I multiplied the recipe by 1 1/2. I used 3 medium russet potatoes, a Jumbo egg, 1/3 cup flour, half an onion, half a bell pepper and a couple of chopped mushrooms. However, I reduced the oil to 3/4 cup so they wouldn't be so greasy. I used an iron skillet and cooked them on a lower heat (#6 on an electric stove). They were difficult to flip, but once I did, I moved them into the oven on 350 to finish them off nicely. It took much longer to cook that way, but they came out perfect. I WILL make this again! There wasn't a crumb left!

I don't know what happened. They were kind of a gloppy mess. They took a lot longer to cook on each side than the recipe suggested. I cranked up the heat after 20 min of cooking and almost burned them. I'm sure this is a great recipe, but I'm not such a great cook obviously. My family ate them and gave me compliments, but I didn't feel too good about what I produced. I will try again next time in search of the allusive perfect hash browns.