Hash browns


Serves: 9


4 red potatoes

½ cup butter, melted

1 cup cheddar cheese, shredded

2 eggs, whisked

¼ cup chives, chopped

1 tablespoon garlic salt

1 teaspoon oregano

½ teaspoon pepper



  1. Preheat oven to 400°F/200?C.
  2. Peel and grate the potatoes.
  3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
  4. Strain or squeeze potato shreds and transfer to a large bowl.
  5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
  6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
  7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.

Serve warm and enjoy!




The “toast” is not bread but a crispy hash brown patty, topped with mashed avocado and then a perfectly poached egg! To follow the Whole 30 meal template you would need to add a second egg because protein should be the size of your palm, but the photos looked better with just one egg (we food bloggers need those Pinterest worthy pictures!) Add a small helping of leftover veggies from the night before and you have yourself a delicious Whole 30 breakfast!



I have you covered! I have a video tutorial that shows you step by step how to do it.

The hash brown patty is simply a combination of potatoes (white or sweet), egg, almond flour or cassava flour, chives and a little arrowroot. Arrowroot is an alternative to corn starch. It works as the ‘glue’ that holds our patty together while allowing this breakfast to remain grain free! You can find it at almost any super market. This recipe makes about six patties. I save the extra patties in the fridge and reheat them for several days. I have not yet frozen them but assume they would freeze well too.




I have tried several ceramic pans in the last couple of years. I love that they are non stick and non toxic (no chemical coating needed!) The problem was that I couldn’t afford the crazy expensive ones, so I bought the cheap ones at the grocery store and a home goods store. I really liked them… at first. But within a few months the white ceramic coating was stained and chipped and no longer non stick. I also disliked that they weren’t oven safe. I got the pan above from Xtrema Ceramic a few months ago but didn’t want to share it until I was sure it wouldn’t stain, chip or become less non stick. I have had it for long enough I feel safe telling you I love it! It’s a solid, heavy pan that cooks evenly and can be transferred from cooktop to oven. The pan and handle are one piece which means the handle will never come loose, but does heat up. A protective silicon handle cover (you can see it in the photo) is provided for protection. I will definitely be adding more to my collection as I replace older pots and pans.





Tips, variations and what you will need:  a food processor. If you don’t have one, a box grater will do (affiliate links). Learn to poach the perfect egg by watching this video tutorial. My marble and wood serving board can be found here. You will need almond flour or cassava flour. Cassava flour holds together better than the almond flour but is usually only available online. It is the closest grain free version of flour I have ever found! Variations: add bacon, tomato, prosciutto, sausage, asparagus spears…whatever your little heart desires.

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5.0 from 9 reviews

Potato Avocado “Toast” with Perfectly Poached Eggs




Prep time

10 mins

Cook time

10 mins

Total time

20 mins


A healthy toast alternative. Whole 30 compliant. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two! I offer two grain free options for this recipe: almond flour and cassava flour. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish.

Author: Linda Spiker

Recipe type: Breakfast

Serves: 6


  • For potatoes:
  • 5 cups grated potato (white or sweet potato)
  • 1 tsp sea salt
  • 1 egg
  • ¼ cup cassava flour or almond flour (cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour)
  • 1 tablespoon arrowroot powder or cornstarch (Whole 30 use arrowroot)
  • ½ tsp freshly ground pepper
  • 3 Tablespoons chives, chopped and divided
  • 3 tablespoons butter, or clarified butter (Whole 30 use clarified)
  • For topping:
  • 1 ripe large avocado, mashed (1 large avocado usually tops 4 patties)
  • 2 poached eggs per potato patty
  • 1 tablespoon distilled white vinegar


  1. Instructions:
  2. Grate potatoes using food processor or box grater.
  3. Place in bowl. Sprinkle with sea salt and stir well.
  4. Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
  5. Place grated potatoes in a bowl.
  6. Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  7. Mix well.
  8. Take a ½ cup at a time and form into patties.
  9. Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
  10. While potatoes cook mash avocado with a fork.
  11. Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn’t stick.
  12. Cook second side till golden brown. (turn down heat if pan is too hot by now)
  13. Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
  14. Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
  15. To Poach Eggs: I highly recommend watching the video above
  16. Fill a small pot with a 3″ of inches of water, add 1 T distilled white vinegar.
  17. Bring to a rolling boil.
  18. Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
  19. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  20. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  21. Gently turn eggs over to get all the water out.


If you would like more healthy Whole 30/ Paleo recipes please join The Organic Kitchen Facebook Page and follow my Whole 30 Pinterest Board.




Breakfast Pizza with Hash Brown Crust

This post brought to you by Simply Potatoes. All opinions are 100% mine.


Hashbrown Breakfast Pizza


Growing up, one of our favorite things to have for dinner was breakfast! We loved anything from pancakes to waffles and French toast to fried eggs. French toast was my dad’s specialty and it is what he would make us on those rare occasions when my mom wasn’t home to make dinner. My husband and kids love breakfast anytime of the day. Our favorites include omelets, egg bakes, pancakes and breakfast sandwiches. And of course, everyone’s favorite side dish is breakfast potatoes! Potatoes are kid-friendly because they taste good. Mom’s love them because they are easy to prepare and it is a great way to sneak in some nutrition!


Last week, kids in Minnesota had Thursday and Friday off and they were all so excited. Vanessa went to stay with a friend on Friday night and Zack had a friend stay over here. On Saturday morning, I made this delicious breakfast pizza with a hash brown crust!



Hashbrown Breakfast Pizza


This recipe starts with Simply Potatoes Shredded Hash Browns. Simply Potatoes are my go-to potatoes for family breakfast solutions, but I also use them in casseroles and when I make soups like my slow cooker chicken pot pie soup. I love the convenience! There’s nothing to peel or shred and I save on dishes.


Easy Breakfast Pizza Recipe


To make this easy breakfast pizza, spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan. Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper, if desired. Bake at 425 degrees for 20-25 minutes.


While the crust is baking, fry 8 slices of bacon and scramble 3 eggs. Remove the crust from the oven and sprinkle with the scrambled eggs. Next, crumble the bacon and sprinkle it over the eggs. Follow the bacon with the diced ham and any other toppings your family loves such as onions, peppers or mushrooms. Finally, top it all with shredded cheese.


Breakfast Pizza Hashbrown Crust


Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.


Breakfast Pizza Recipe


My family loved having a delicious, warm, cheesy breakfast! I love how easy it was to make. It was such a big hit that I am going to make it for dinner one night when everyone is home to enjoy it. Also, with the holidays just around the corner, this would be a great meal to serve overnight guests!


Breakfast Pizza with Hash Brown Crust




Cook time

50 mins

Total time

50 mins


Author: The Gunny Sack

Recipe type: Breakfast


1 package Simply Potatoes Shredded Hash Browns

2 tablespoons butter, melted

3 eggs

8 slices bacon

½ cup diced ham

2 cups shredded cheddar cheese

Salt and pepper, for seasoning



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Spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan and press into a crust shape.

Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper.

Bake at 425 degrees for 20-25 minutes.

While the crust is baking, fry 8 slices of bacon and make the scrambled eggs.

Remove the crust from the oven and sprinkle with the scrambled eggs.

Next, crumble the bacon and sprinkle it over the eggs.

Follow the bacon with the diced ham and any other toppings your family loves such as onions, peppers or mushrooms.

Top it all with shredded cheese.

Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.




Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again.


Why this recipe works:


Squeezing the liquid from the potatoes helps them crisp up quickly.

The waffle iron cooks the hash browns on both sides simultaneously.

The direct high heat of the waffle iron crisps up the outsides while leaving the inside silky smooth.

Note: The liquid squeezed from the potatoes can be reserved and used in place of water in bread dough to yield a softer, moister loaf. The times given below are approximations: The actual cooking time will depend on the specific waffle iron you have, and the size of the grated potato shreds. Be sure to peek inside the waffle iron and remove the hash browns whenever they’re browned outside and fully cooked within, regardless of whether that takes more or less time than the recipe states.


Waffle iron


Hamilton Beach Belgian Waffle Mak…




Hamilton Beach Flip Belgian Waffle …




Hamilton Beach 4-Piece Belgian Waffl…




Presto 03510 FlipSide Belgian Waffle …



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2 russet (baking) potatoes, about 10 ounces each, peeled and shredded

1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 teaspoons unsalted butter



Preheat waffle iron. If it has temperature controls, set it to medium.



Squeeze shredded potato with a towel until it’s as dry as possible.



In a mixing bowl, combine shredded potato, salt, and pepper.



Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter.



Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot).



Continue cooking potatoes for 5 minutes longer, then begin checking them: the are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods.




hello! eggboy and i have just survived a very eventful weekend, complete with late-night cheezy pickles, a wild halva-filled chrismukkah party (+ eggboy’s second-ever hangover), and getting up-to-date on the new hallmark christmas movies while lighting our menorah. it was very holiday-centric, and d.j. tanner coming back as a hallmark movie star is my favorite comeback story of the new millennium.


happiest of hanukkahs!!! mmm latkes and donuts and the one time a year when i buy sour cream. have you seen all of the beautiful new latkes that have emerged onto the internet this year?? ramen latkes, sabich latkes, tater tot latkes, harissa sweet potato latkes… i want to try a new one every night. but i also want to save room for donuts. so, um, split one with me?

furikake latke-17.jpg

a little while ago i was hanging in malta with alana and we were discussing our holiday blog plans. i told her i was thinking of making a furikake latke, only i pronounced it like the country bumpkin that i am: “furry cocky latkee.”


“no no, say ‘foo-ree-kah-kay lat-kay'” she said, using some major pronunciation acrobatics that you just don’t see in winterfell that often. it was so cool! i tried it and it was so fun that i sat there saying it over and over, as staccato as possible.


furikake is a seasoning made up primarily of seaweed and toasted sesame seeds. sometimes bonito flakes and a bit of sugar are sprinkled in, and it’s usually sprinkled on rice, but here i’m sprinkling it on crispy latkes! doesn’t it kind of look like confetti?? a bit of sesame oil in the frying process heightens the sesame experience here, and a soft cooked egg on top makes it kind of like a ready-to-party version of hash browns and eggs. i’m so excited about these and about hanukkah in general. and presents… where are my presents?

furikake latkes


  1. make a batch of ex-boyfriend latkes (add 2 tb sesame oil to the frying oil)


  1. top them with a 7-minute egg


  1. a sprinkling of furikake


  1. and a drizzle of sriracha!


  1. enjoy!





Cauliflower is a magical vegetable. It’s delicious as is – especially roasted – and, just like broccoli, it can be made into a multitude of other shapes. Here, I shaped cauliflower into what I think of as the classic hash brown patty: a slightly rounded rectangle.



cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com


I’m a huge fan of hash browns, which is unsurprising, considering my deep love for all things potatoes. So why mess with a good thing? Well, the story starts with, as most of my stories do, an intense craving. It was the middle of the night and for once I didn’t have any potatoes in the pantry. I did, however, have a lonely head of cauliflower just begging to be eaten.


cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com


I figured, if broccoli can be made into tots, then cauliflower can be made into hash brown shaped, Canadian cheddar stuffed patties. It totally worked! And even though they didn’t taste like the crispy, crunchy hash brown I was craving, they definitely hit the spot.


cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com


And, because cauliflower hash browns aren’t magical enough on their own, I sandwiched two of them together to make a ham and egg breakfast sandwich topped off with a squeeze of sriracha, because sriracha. The only sad thing about this sandwich was that it wasn’t handheld – it was more of a knife and fork kind of affair, especially because of the runny egg. But, I guess in this case, not getting your hands dirty is a good thing!


cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com


cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com

Cauliflower Hash Brown Recipe

makes 4 hash brown pattiesprep time: 5 minutescook time: 15 minutestotal time: 20 minutes

2 cups riced cauliflower*

2 tablespoons Canadian shredded marble cheddar cheese

2 tablespoons panko or breadcrumbs

salt and freshly ground pepper

oil, to pan fry




In a microwave safe bowl, microwave the cauliflower for 2 minutes. Stir and let cool slightly. Stir in the cheese and panko. Season to taste and shape into hashbrown patties.


Heat up a small amount of oil in a non-stick pan over medium heat and fry the patties until golden brown and crispy, flipping as needed.


Note: To rice cauliflower, rinse off the cauliflower and dry very throughly. Cut into small florets and place in a blender or food processor. Pulse until finely chopped.


See More cauliflowercheeseeggham

cauliflower hash brown breakfast sandwich recipe – www.iamafoodblog.com

Cauliflower Hash Brown Breakfast Sandwich Recipe

makes 1 sandwichprep time: 5 minutescook time: 5 minutestotal time: 10 minutes

2 cauliflower hash browns, hot

1 slice of Canadian marble cheddar cheese

2-3 thin slices of ham

1 crispy fried egg

salt and freshly ground pepper, to taste

sriracha, if desired




Layer the cheese, ham, and fried egg on top of one of the cauliflower hash browns. Season with salt and pepper and sriracha, if desired. Enjoy hot!




Skillet Hash Browns

Here’s a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn’t throw it out, we hope). If you don’t have one, a box grater will do.




5 russet potatoes (about 3 pounds), peeled, coarsely shredded

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

8 tablespoons vegetable oil, divided

2 bunches scallions, greens and whites separated, thinly sliced

Coarse sea salt (such as Maldon)


Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.

Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.

Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.

DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.

Recipe by Joseph Leonard in NYC

Photograph by Christina Holmes

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March 17, 2016Recipes6 Comments

A fun and delicious make-ahead recipe, Sweet Potato Hashbrown Egg Nests are perfect for brunch, breakfast, or a quick snack.

A fun and delicious make-ahead recipe, Sweet Potato Hash Brown Egg Nests are perfect for brunch, breakfast, or quick snack.

I’m in the midst of planning our family’s annual Easter Brunch and was looking for a good make-ahead egg recipe to add to the mix. Some years I’ve gone the frittata route, but this year I wanted to change things up a bit. I was flipping through The Pioneer Woman Cooks: A Year of Holidays for a little inspiration and stumbled upon hash brown egg cups. Such a cute idea, and just the thing for a make-ahead brunch.




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I changed things up just a bit by adding sweet potatoes for color and sweetness, and then tossing the potatoes together with some olive oil instead of using cooking spray. The process of making these sweet little cups is simple. Just par-bake the potatoes, grate them, add to a muffin pan, bake, add the eggs, and then bake again. You can’t go wrong with this simple and fun recipe–I hope you’ll give it a try soon. Now let’s make some hashbrown nests!

A fun and delicious make-ahead recipe, Sweet Potato Hash Brown Egg Nests are perfect for brunch, breakfast, or quick snack.


1 | If you’re making these ahead of time, prepare the recipe through step seven. When ready to serve, add the eggs and proceed with the recipe.


2 | The egg nests can also be fully made ahead of time and gently reheated in a 350F oven or on the stovetop.


Naturally Gluten-Free, Dairy-Free, Nut-Free, Refined Sugar-Free, Vegetarian, Paleo and Whole30 Friendly

A fun and delicious make-ahead recipe, Sweet Potato Hash Brown Egg Nests are perfect for brunch, breakfast, or quick snack.





2 medium russet potatoes, scrubbed clean


2 medium sweet potatoes, scrubbed clean


3 tablespoons olive oil


¼ teaspoon kosher salt, plus more for sprinkling


12 large eggs




  1. Preheat the oven to 400 degrees.


  1. Bake the russet and sweet potatoes until they’re cooked through but not quite tender, about 20 minutes. The goal is just to pre-bake them a bit, so they should still be pretty firm.


  1. Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.


  1. In a large bowl, toss the grated potatoes, olive oil, and salt.


  1. Add the grated potato mixture to a 12-cup muffin pan, 1/3 cup at a time. The mixture will shrink significantly when baked, so it’s okay if there’s a lot of mixture in each cup. If you end up with extra potato mixture, feel free to use it to make additional egg cups.


  1. Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.


  1. Increase the oven temperature to 425 degrees, then bake until the potatoes are golden brown, about 20-25 minutes. Keep on eye on them so the ends of the potato shreds don’t burn.


  1. Remove from the oven, let the nests cool a bit, then crack one egg into each cup and sprinkle with additional kosher salt to taste.


  1. Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.


Makes 12 egg nests.


Adapted from Hashbrown Egg Nests in The Pioneer Woman Cooks: A Year of Holidays





Hash browns are classic home-style diner food. But it takes an astonishing amount of butter to create those crispy, pan-fried cakes of shredded potatoes! This recipe from my first cookbook, Not Your Mother’s Casseroles, lightens up the classic hash browns a little by baking them in the oven instead of frying them.


It’s an easier method for making hash browns that are crispy, but just a little bit lighter.



(Image credit: Kimberley Hasselbrink)

These hash browns are crispy on the outside, and light and creamy inside, with notes of smoke and spice from the smoked paprika — also known as pimentón or Spanish paprika. When they come out of the oven they’re flipped upside down, revealing a smoky, crispy, crunchy bottom of oven-fried potatoes. Delicious!


Tester’s Notes

I love hash browns and breakfast potatoes but sometimes find them fussy and time-consuming to make from scratch. This easy way of starting with frozen hash browns tossed with oil and seasonings and then cooking it into one big pancake in a hot cast iron skillet is great and so hands-off. Be careful flipping it out of the hot-from-the-oven pan, or just avoid that part entirely by cutting it into wedges while it’s still in there!


— Christine, May 2015

Smoky Baked Hash Browns


Serves 4

One 15-ounce bag frozen hash browns

2 teaspoons smoked paprika (or 1 1/2 teaspoon paprika plus 1/2 teaspoon chili powder)

1 1/2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

4 scallions, white and green parts, thinly sliced

1/4 cup olive oil

1 large egg, lightly beaten

2 tablespoons unsalted butter


Preheat the oven to 425°F. Take the frozen hash browns out of the bag and drain between two layers of paper towels or clean kitchen towels to absorb any excess moisture.


Toss the potatoes in a large bowl with the smoked paprika, salt, pepper, scallions, and olive oil. Stir in the beaten egg.


Place the cast iron skillet over high heat. When the skillet is quite hot, melt the butter. When it foams up, add the hash brown mixture. Immediately put the skillet in the oven. Bake for 45 minutes or until the top is golden-brown and the potatoes are crispy around the edges.


Have a large platter ready. Remove the cast iron pan from the oven and flip the hash browns out upside down onto the platter. Serve immediately.




This is not my kind of food, but it’s one hundred percent my husband’s kind.


Since I was leaving him home alone with our five year old for four days while I went to Barbardos, I figured the least I could do was make him some comfort food before I left.




I had the ingredients on hand and started tossing things into my cast iron skillet and hoped for the best. I placed three cups of refrigerated hash brown potatoes in the base of the skillet. Although I’m sure you could grate your own, I used the bagged variety for convenience and simplicity.


Then I saw a long-lost can of cream of potato soup lurking in the back of my cupboard that I’ve had since the dark ages and spread it over the potatoes. I do mean spread the soup, rather than pour it. I was reminded just how thick cream-style soups are but the benefit is that it created an almost cheesy texture, without actually using any cheese. However, if you have some shredded cheese, feel free to sprinkle a handful or two over the soup.




Next, I beat three eggs and poured them over the soup and then topped with one additional cup hash browns. My strategy was to place some potatoes on the top surface so that they’d crisp up while baking, Scott loves the well-done parts of food, especially well-done potatoes and since this was for him, I wanted to ensure some crispy topping bits and pieces.


I also drizzled a couple tablespoons of olive oil over the top, added to both encourage the hash browns to brown as well as to add additional richness and flavor.




I seasoned the frittata using a favorite Mrs. Dash Chipotle seasoning blend and anything from curry powder to cayenne pepper could be used based on what you have and enjoy. Prepared soup is quite salty so I omitted adding any salt, but sprinkled a bit of pepper.


Between the weight of the cast iron skillet, the four cups of potatoes, can of soup, and three eggs I got my bicep workout in for the day just hoisting the skillet into the oven. The beauty of cast iron is that because of it’s mass and conductivity, foods cooked in it cook so evenly and beautifully, but I do need to put on my weightlifting gloves on before gripping it because it weighs a ton.




After about fifty minutes, I pulled the skillet from the oven, even though the center had just barely set and wasn’t overly brown. I knew that the carryover heat from the hot skillet would continue to cook the food, which is something to be mindful of when cooking with cast iron. I’ve read that even when food is out of the oven, it will continue to cook by another twenty percent or so, as long as it remains in the cast iron.


If you wait to pull food from the oven until it looks fully done, it will likely end up too well done after it cools in the skillet. And the frittata did need to cool and set up in the skillet so that it wasn’t a creamy, hot, soupy mess.


After it cooled, I used a rubber spatula to sliced it and put the wedges into a Tupperware for Scott to reheat in less than a minute for dinners for him and Skylar while I was gone.




I got an email saying they loved it. Soft and creamy in the middle yet crispy and crunchy on the edges and top. It was packed with flavor from the soup and seasonings, and Scott was convinced that I used cheese in this comfort-food special. However, he’s frequently confused about what is actually in a recipe.


I told him that although I didn’t use any cheese, I did use potatoes, cream of potato soup, eggs, and more potatoes, which is his idea of a dream meal.




Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free) – Soft, creamy eggs with crispy, crunchy hash browns are a perfect match! Easy comfort-food recipe that’s great for breakfast, brunch, or brinner (breakfast-for-dinner).





For eggs and hash brown lovers, this is a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata a cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch.


YIELD: one 10 1/4-inch fritatta PREP TIME: 5 minutes COOK TIME: about 50 minutes TOTAL TIME: about 55 minutes



4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)


one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)


1 to 2 cups shredded cheese, optional


1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)


3 large eggs, lightly beaten


2 tablespoons olive or vegetable oil


1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe’s 21 Salute, Lowry’s, or similar)


salt and pepper, optional and to taste (noting that the soup is already quite salty)




Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).


Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.


Add the soup over the top of the potatoes and spread it evenly using a spatula. Optionally, sprinkle with cheese and/or vegetables or beans.


Pour eggs evenly over the top.


Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.


Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.


Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don’t wait to pull frittata from oven until it’s very browned because with carryover cooking factored in, it may become over-done. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover fritatta may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.


Fritatta is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.


Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.



Spicy Baked Eggs and Hash Brown Frittata (vegetarian, GF)- Similar to the frittata made today, minus the cream of potato soup, and instead frozen spinach is incorporated




Pumpkin and Cheesy Baked Potato Casserole (vegan, GF) – Pumpkin used in a savory application, in conjunction with thinly sliced and layered potatoes, gives this dish great richness and Scott thought I used cheese in it, and instead it’s the pumpkin that gets credit for the cheesey qualities




Spinach and Red Pepper Frittata – Red peppers, spinach, and eggs are used in this easy and flavorful quickie meal




Cheezy Vegetable Bake (vegan, GF) – A can of soup is also used in this easy, one-pan vegetable bake. Nutritional yeast provides a cheezy quality which allows the dish to remain vegan if other ingredients used are vegan. I go through so much nutritional yeast and buy it from iHerb. Enter code AVE630 to save you an additional $5 on your order




Baked Chipotle Sweet Potato and Zucchini Fritters (vegetarian, GF) – Baking rather than frying grated zucchini and carrots makes for a healthier twist on traditional fried potato-based fritters, so you can have extra now






Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!


Breakfast Hash Brown Cups – Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!



Whoever came up with the idea of a hash brown cup is well, a genius, to say the least. And then filling that with your favorite kind of egg scramble just blows it out of the park.



Breakfast Hash Brown Cups – Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!



And it’s all conveniently made in a muffin tin, letting the hash browns have that amazingly crisp exterior, holding up that cheesy egg scramble loaded with mushrooms, bell peppers, spinach, and bacon, because bacon is always a must.


Breakfast Hash Brown Cups – Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!


But you can really swap out any of the veggies and add in your favorites, or you can keep it simple with eggs and bacon. Just know that these will disappear fast once they hit the table so be sure to set some aside in a secret cupboard for later.





Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!





1 (20-ounce) package refrigerated hash brown potatoes

4 large eggs

2 tablespoons milk

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

2 slices bacon, diced

8 ounces cremini mushrooms, thinly sliced

1 bell pepper, diced

1 cup chopped baby spinach

1/2 cup shredded Monterey Jack cheese, divided



Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.

Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.

In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.

Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.

Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.

Serve immediately.




In 2011, four years before his untimely death, Josh Ozersky hit reply to one of our early Food52 newsletters. “If you guys need a genius recipe sometime, I have a really great one for hash browns.”


Josh Ozersky’s 3-Minute Hash Browns

? + Josh Ozersky’s 3-Minute Hash Browns by Genius Recipes

His voice was clear and compelling, and almost suspiciously confident even in what amounted to a dashed-off reply to a weekly e-blast:


“Essentially I grate a potato very sparingly into sizzling butter, leaving lots of space in the pan, salt it, and then let it connect itself into a latticework as it dehydrates. The starch is like glue and the result is pure potato flavor. Most amazing is how it can be flipped as one giant hash brown snowflake.”




inRead invented by Teads



I should have responded. But I wavered. For one thing, he didn’t exactly write to me—he did the thing that < no-reply > newsletters have been training us for years not to do.


But I also didn’t know how to tell him, after watching a video of him making his hash browns on eHow.com, that not only did I not believe his recipe was genius, I didn’t understand it at all. Watch below till the end and you’ll see that his skillet of hash browns and butter yields so little that it looks like a lark, a garnish at best. I should have told him as much—he probably would have enjoyed the challenge, and then flamed the potatoes out of me.



When I finally tried the Ozersky way years later, I realized, of course, that he’d been right. His method is completely genius, for all the reasons he says. The hot little shards of hash browns are all crisp, with no pale, lifeless middles. Or, as Ozersky described them in Esquire in 2014: “In the center, unspoiled and innocent, but also passionless and inert, are some untouched refugees that somehow avoided being browned. I try to keep my consumption of these to a minimum, because, really, what’s the point?”



His technique is brilliant in its absence of technique: There’s no par-cooking or salting or squeezing or clarifying of butter or finishing in the oven. And there’s very little waiting for gratification. The best hash browns really were this easy the whole damn time.


“These hash browns are austere and exquisite, something from a tasting menu at the diner of the gods,” he wrote, in describing why he’d want them to be his last meal for the blog My Last Supper. “But that’s only if you are making them by yourself.”



But you can, as I found out, make more of them at once than he does in the eHow video—enough for a healthy single serving, as long as you’re still leaving plenty of gaps for the steam to escape. (In fact, they’ll flip more cleanly, the more places the shreds intersect.)


And since they take all of 3 minutes from full potato to lacy latke, you can swiftly whip up another pan for a friend. Ozersky probably would have filled out the skillet a tad more himself, had he not been busy narrating his process and cracking jokes about Teflon. In hindsight, I’m glad he didn’t.


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Josh Ozersky’s 3-Minute Hash Browns


Serves 1, or 2 if you really like that other person

Potatoes (about 1/2 medium potato per person)

Salted butter

Kosher salt

Author Notes: Ozersky recreated the hash browns he loved at Waffle House, and wrote proudly and prolifically about his technique in Esquire, Food & Wine, Rachael Ray (…more) —Genius Recipes


Serves 1, or 2 if you really like that other person


Potatoes (about 1/2 medium potato per person)

Salted butter

Kosher salt Take a big pan, sizzle some salted butter in it, and just when the foaming subsides, coarsely grate an unpeeled potato over it on the large holes of a box grater. The potato, unmolested will still have all its starchy essence and the flavor that conveys. Do it sparingly, so that you see as much pan as potato; don’t pile it up anywhere. Ozersky used a 12-inch skillet and rarely did more than half a medium potato at a time. (Alternately, you can grate the potato on the side if you need to brace the grater against the counter, then sprinkle in your latticework by hand.) Once the potato hits the pan, salt it. The reason you want there to be so much space is to give the steam somewhere to go. Potatoes need to shrink and shrivel, concentrating their taste down and replacing their water with precious fat. They can’t do that if they’re being jammed in next to each other like the crowd at a Motorhead concert. Give them room and let them bind with each other as the starch comes out. Amazingly, the shreds will form a latticework snowflake of starch, butter and salt. Once this happens, slide it out of the pan in one motion onto a plate. Then flip, salt lightly again and cook for another 15 to 20 seconds. Then eat! (Alternately, you can flip in a couple pieces with a tin, sturdy spatula.) Repeat as necessary.

This recipe is a Community Pick




A classic quiche lorraine with a hash brown crust! I bet your local brunch bistro doesn’t have this on their menu…..so how about having brunch at home this weekend? You can stay in your PJ’s and coffee refills are free. AND this has about 1/3 less calories than traditional quiche! (Not intentionally!)


This is a mash up of two of my favourite brunch dishes – hash brown and quiche!



“This tastes like a cross between a hash brown, quiche and potato dauphinoise gratin. Match made in heaven.”


It took me 5 attempts until I was happy with this so I’ve been fanning out my attempts to friends and family. I think my sister described it best. She said it’s like a “cross between a quiche, hash brown and potato dauphinoise gratin”. The edges are brown and crispy like a hash brown and the filling is a traditional Quiche Lorraine filling with bacon, onion, cheese and egg. The base is also made of hash browns so when you pour the filling in, the potato and egg mixture meld together and turns gratin-like when it bakes.


Hash Brown Quiche Lorraine – great things happen when you do a mash up of two brunch favourites. Tastes like a quiche X hash brown x potato gratin dauphinoise.


“It’s incredible….this actually has about 1/3 less calories than the traditional Quiche Lorraine!”


It smells and tastes rich and indulgent. But guess what? This actually has less calories than the traditional Quiche Lorraine because the hash brown crust has less than half the calories of shortcrust pastry! It’s incredible isn’t it?? It’s because shortcrust pastry is made with flour and butter which has a lot more calories than potato. The hash brown crust is made with 600g/1.2 lb of potatoes + 2 tbsp of butter which is 620 calories, whereas a traditional shortcrust pastry has 2,100 calories. So a traditional quiche lorraine has around 500 calories per serving whereas this Hash Brown Crust Quiche Lorraine has only 310 calories.


This keeps really well in the fridge and freezer, like a normal quiche. I highly recommend reheating it in the oven so you can make the edges crispy again!


Have I convinced you to stay in for brunch this weekend?? – Nagi


4.9 from 10 reviews






25 mins


1 hour 15 mins


1 hour 40 mins


A mash up of two of my favourite brunch dishes – hash brown and quiche! This can be made using frozen shredded hash browns or you can shred your own (directions provided for both).

Author: Nagi | RecipeTin Eats

Recipe type: Breakfast, Brunch, Lunch, Quiche

Serves: 8


Hash Brown Crust

1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed

2 tbsp unsalted butter, melted

1 tsp salt

Butter, for greasing

Oil spray (or olive oil)

Egg Mixture

2 egg yolks

2 eggs

1 cup milk (preferably full cream, but low fat will also work)

¾ cup cream

Pinch of freshly grated nutmeg (optional)

½ tsp salt

Black pepper


½ tbsp butter

6oz / 180g bacon, cut into large dice (about 1cm x 0.5cm / ?” x ?”)

1 small onion, diced (or half a large onion)

1 garlic clove, minced

¾ cup grated cheese (tasty, cheddar or gruyere)


Preheat oven to 425F/220C with the oven shelf in the top ? of the oven.

Grease a 9″/ 23cm pie dish (Note 2)

Hash Brown Crust

If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.

Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.

Add melted butter and salt and mix to combine.

Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.

Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.

Spray the hash brown crust with oil spray (I used olive oil spray).

Bake the crust for 30 minutes.

Prepare Filling & Egg Mixture

While the crust is baking, melt ½ tbsp butter in a fry pan over medium high heat.

Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).

Remove from the stove and set aside to cool slightly.

Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche

When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.

Scatter the bacon onion mixture across the base, then the cheese.

Then pour the Egg Mixture in.

Baking the Quiche

Return the quiche to the oven and turn the oven down to 180C/350F.

Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).

Let it rest for 5 to 10 minutes before serving.


  1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.


I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.


  1. You must use a pie dish that doesn’t have a removable base otherwise you run a (high) risk of the filling leaking out and dripping to the floor of the oven while it bakes. Yes, I’m speaking from experience here. I tried both a springform cake tin and a quiche pan with a removable base. 2 of the 3 attempts, the filling leaked out (once onto the floor of the oven, the other onto the tray I put the pan on).


  1. This quiche reheats really well in the oven and lasts for 3 days in the refrigerator. I have not tried to freeze it yet but I am confident that it will work fine. Make sure to reheat it in the oven so the crust crisps up again.


Nutrition assumes 8 servings. In my household, it serves 6 (sometimes 4!).




Our thin and crisp, Zesty Baked Hash Brown recipe makes a marvelous breakfast item or side dish with minimal effort!


The BEST Easy Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave



Hash browns are one of my favorite go-to breakfast items in the fall. I never think to make them when the weather is warm, yet the moment it starts to cool down, even a few degrees, I start stocking up on shredded freezer potatoes.


In September through March, you will never find my freezer without at least one family-sized bag of shredded potatoes for those spontaneous golden crispy hash brown moments.


Making Zesty Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave


For years I made hash browns in a large cast iron skillet, standing over the range with my flat wooden spoon in hand. However, after I discovered I preferred making bacon in the oven, I decided to give oven hash browns a try.


From the very first time I tried this method, my hash browns came out of the oven perfectly crispy, just how I like them. I was sold!


How to Make Crisp Zesty Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave


Nowadays, my Zesty Baked Hash Brown Recipe is the only way I make hash browns. No more sweating over the stove. No more babysitting my potatoes. Plus, I can kill two birds with one stone, so to speak, and bake my bacon at the same time!


Simply combine thawed shredded freezer potatoes with some shredded cheese, a couple beaten eggs, and some herbs and spices for zip. Then pour one melted stick of rich, creamy Land O Lakes® Unsalted Butter over the top and toss.


How to Make Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave




The silky, melted butter coats the shredded potatoes, giving them amazing flavor. Plus, the butter is what provides the lovely, golden tone and crispy finish. Hash browns just wouldn’t be the same without it!


Pour the potato mixture out onto a parchment paper-lined baking sheet, and bake to golden perfection.


How to Make the Best Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave


I use a large “half sheet” pan (around 13 X 17 inches) for thin, crispy hash browns you can cut and pick up with your fingers. However, if you’d like them to be just a little more thick and tender, you can pour the same recipe out onto a 10 X 15 inch jelly roll pan and bake.


Golden Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave


This ultra thin and crispy hash brown recipe makes a perfect breakfast item and dinnertime side dish. However, consider cutting the hash browns into squares as a platform for toppings like chorizo, diced tomatoes, pesto or sour cream.


Think of the endless fall appetizers you could make!


Simple Baked Hash Brown Recipe on ASpicyPerspective.com #breakfast #potatoesSave


My family loves this Zesty Baked Hash Brown Recipe with a little fresh chive sprinkled over the top alongside scrambled eggs and bacon.


I love them with smoked salmon and creme fraiche on top.


However you take your hash browns, you are going to love just how easy this oven recipe is!!




What’s better than breakfast? Brunch. (There, I said it.)


Specifically when potatoes are involved.


These “haystacks” were inspired by my love for hash browns, and my laziness to stand over the stove and actually cook them.


I packed them into muffin tins, watched Youtube for 30 minutes, and voila! Crispy, savory, perfect hash browns for you and for me.


All is right in the land again, friends. Let’s make some spuds.


7 Ingredient CRISPY HASH BROWN Haystacks with corn, parsley and shallot. Crispy, savory, SO perfect for breakfast or brunch! #vegan #glutenfree #breakfast #recipe


This recipe requires just 7 ingredients, and comes together in less than 1 hour.


Can I share my secret for shredding potatoes in 1 minute? The grater attachment on the food processor. It is a revelation.


DO IT. You’ll never shy away from hash browns and veggie slaws again (nor should you).


AMAZING 7 Ingredient CRISPY HASH BROWN Haystacks with corn, parsley and shallot. Crispy, savory, SO perfect for breakfast or brunch! #vegan #glutenfree #breakfast #recipe


To bring some sweetness and freshness to the game, I included corn and fresh parsley.


And for binding and moisture, I opted for cornstarch and a little melted vegan butter (which can be subbed for another oil of your choice).


The result was perfectly browned hash browns that were crispy on the outside, tender on the inside, and begging to be dunked in hot sauce and stuffed in your mouth (or served alongside your favorite breakfast scramble).


Friends, if you try this insanely easy recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!


EASY 7 Ingredient CRISPY HASH BROWN Haystacks with corn, parsley and shallot. Crispy, savory, SO perfect for breakfast or brunch! #vegan #glutenfree #breakfast #recipe


4.7 from 19 reviews





Prep time

15 mins

Cook time

35 mins

Total time

50 mins


7-ingredient crispy hash brown haystacks with corn and fresh parsley. Crunchy on the outside, slightly tender on the inside, and perfect alongside breakfast items, like tofu scrambles!

Author: Minimalist Baker

Recipe type: Side dish

Cuisine: Vegan, Gluten Free, Breakfast

Serves: 11-12


4 cups loosely packed (~450 g) finely grated russet potatoes* (~ 3 potatoes)

1 shallot, very thinly sliced

1/4 cup (15 g) fresh chopped parsley (or other herb of choice)

1/2 cup (83 g) corn (if canned, very well drained)

2 Tbsp (28 g) melted vegan butter (or sub coconut oil), plus more for cooking

1 Tbsp (7 g) cornstarch or arrowroot starch (for binding)

1/2 tsp each sea salt and black pepper, plus more to taste


Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.

Add finely grated potatoes (see notes for my go-to method) to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.

Divide mixture evenly between 12 muffin tins, filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.

At the 20-minute mark, increase oven temperature to 425 degrees F (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.

Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce. These are especially great alongside tofu scrambles (see my favorite three scrambles: 1, 2, 3).

Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave, or a 350 degree F (176 C) oven until completely warmed through.


*To grate my potatoes, I used the grater attachment on my food processor, which you can find in our shop!

*I haven’t tried substituting russet potatoes for sweet potatoes, but if you do let me know! I’m sure they would be delicious.

*Nutrition information is a rough estimate for 1 of 12 haystacks without additional toppings.

Nutrition Information

Serving size: 1 haystack (of 12) Calories: 60 Fat: 1.9 g Saturated fat: 0.6 g Carbohydrates: 9.9 g Sugar: 0.8 g Sodium: 240 mg Fiber: 1.5 g Protein: 1.1 g




If I see potatoes on a breakfast menu, I’m probably going to order them. My favorite potato dish is diner-style hash browns done properly, all shredded and crisped up on a griddle until golden-brown on the outside and fluffy on the inside. But do you know what tops diner-style hash browns? Adding kimchi to the mix. This unexpected combination is so good I almost ate the entire pan in one sitting.



(Image credit: Maria Siriano)

As much as I like to cook dishes from scratch, I discovered that the key ingredient here is frozen shredded hash brown potatoes. Frozen hash browns are par-cooked before they’re frozen, and the freezing process helps release some moisture in the potatoes and allows them to crisp up nicely. Par-cooking also cuts down on cooking time — always a plus when I’m bleary-eyed in the morning. Freshly grated potatoes would have to go through a rigorous process of squeezing out moisture and pre-cooking to get the same results, so frozen is the name of the game here.


Frozen hash browns are also frozen in a way where they don’t really stick together, so it’s easy to mix in chopped kimchi before they go into the pan with some vegetable oil. After a few minutes of cooking on each side, the mixture turns into one beautiful hash brown patty — tangy and super-flavorful from the kimchi.


Although these hash browns are technically breakfast food, I would gladly eat them for dinner or when a late-night craving for salty, soul-satisfying food hits.


3-Ingredient Kimchi Hash Browns


Serves 2 to 4

3 tablespoons vegetable oil, divided

15 to 16 ounces frozen shredded hash brown potatoes (do not thaw)

1 cup kimchi, drained of liquid and coarsely chopped

1/2 teaspoon fine salt

Freshly ground black pepper

Thinly sliced scallions, for garnish (optional)


Heat 2 tablespoons of the oil in a cast iron skillet or large nonstick frying pan over medium-high heat until shimmering. Meanwhile, break up the frozen hash browns with your hands into a large bowl to remove any clumps, add the kimchi, sprinkle with the salt, season with pepper, and stir to combine.


When the pan is hot, add the potato mixture and spread into an even layer. Cook undisturbed until golden-brown on the bottom, 5 to 6 minutes. Using a flat spatula, flip the potato mixture in large sections and press back into a flat layer. Drizzle the remaining 1 tablespoon of oil around the edge of the pan. Cook undisturbed until the second side is golden-brown, about 6 minutes more.


Top with the scallions, if using.




my husband were to decide what to have for his last meal, I think hash browns would definitely make the cut. I would agree. There’s just something completely satisfying about crisp, brown, buttery potatoes.


But hash browns can easily go wrong. Too often they’re mushy, pale, and lack that crispy goodness.


Let me show you how to avoid subpar hash browns!




How To Make Hash Browns


Peel or scrub your potatoes. There’s no need to get rid of the skins if you don’t want to.


Have a bowl of cold water ready.



How To Make Hash Browns


Shred your potatoes. I love using my food processor for this. A hand grater works just fine, but it’s so much faster with the grating blade of a food processor.




How To Make Hash Browns


Immediately put the potatoes into the bowl of water. Soaking the potatoes in the water removes some of the starch and keeps the potatoes from turning an unappetizing color.




How To Make Hash Browns


Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel.




How To Make Hash Browns


Look at all that starch in the water! The water will turn brown if you leave it long enough.




How To Make Hash Browns


Now that you’ve given your potatoes a bath, it’s time to towel off!




How To Make Hash Browns


Squeeze the potatoes over the bowl of water.




How To Make Hash Browns


Now preheat a large cast iron skillet over high heat. You want to make sure the pan is very hot. Add a good amount of butter.




How To Make Hash Browns


Add the shredded potatoes, turn the heat down to medium-high, and spread them out in an even layer. It’s important to choose a large enough pan so that the potatoes can cook in a thin layer. I only used 2 potatoes for this 12-inch skillet.




How To Make Hash Browns


Now you wait. It will be tempting to turn the hash browns as soon as you see some color on the bottom. Resist the urge! When you think the hash browns MUST be ready to flip, wait a bit longer.


You can use a metal spatula to gently lift the potatoes to see how they’re faring.




How To Make Hash Browns


When you’re absolutely sure that the potatoes are crispy enough on the bottom, it’s time to turn!


Don’t try to be a hero and flip the whole thing at once. Do it in sections. And if some of the hash browns aren’t getting done as quickly, let them cook a bit longer. Notice I only flipped half of the pan at first.




How To Make Hash Browns


Season the potatoes generously with salt and freshly ground pepper.




How To Make Hash Browns


Aren’t they beautiful?


The second side will cook faster than the first, so keep an eye on it!




How To Make Hash Browns


Try not to eat the entire pan by yourself. Or do. I won’t judge!




How To Make Hash Browns


I like my hash browns with a good squeeze of ketchup on top. My husband likes to slather on more butter. Mmhmm.




How To Make Hash Browns


In summary:


  1. Shred your potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes.


  1. Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.


  1. Heat a large cast iron skillet (or griddle) over high heat. Add a few tablespoons of butter. Once it’s melted, add the potatoes in a thin layer and turn the heat down to medium-high.


  1. Season with salt and pepper.


  1. Cook until very crispy and brown on the bottom, then flip and cook on the other side.


My husband likes to add more butter halfway through the cooking process. Yes, he is an unabashed butter addict.

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