Grammy's Kitchen · Hash Browns · Delicious Crispy Hash Browns
One of 34 hash browns recipes we measured
from cookieandkate.com
76 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| fat | 12% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound Russet potatoes (2 small-to-medium), peeled if desired |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon onion powder |
| 54 g | 1/4 cup extra-virgin olive oil |
Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are super addictive! I followed the recipe exactly (shredded the potatoes in my food processor) and they were delicious--especially the second time I made them and I got the hang of it. I needed to cook them a LOT longer than the recipe implies, b” — a cook, 5.0★
“One of my favorite breakfast meals is hash browns with a sunny side up egg on top. I have tried couple of different recipes before, but it never tasted restaurant quality, until now. Made them exactly as stated in recipe and they were delicious! My cast iron s” — a cook, 5.0★