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    Home » Breakfast

    Weekend Hash Browns

    Published: Mar 17, 2012 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Weekends are for Hash Browns, aren't they?  Weekends are about the only time I have time to make "special" dishes.  Most of the time we eat pancakes with pure Northern New York made Maple Syrup (made by one of the best syrup making families, my cousin's!).  My dad just informed me that I have 2 gallons of syrup coming to me in the near future.  I can't wait to get my syrup and I love syrup making season!

    While I didn't use maple syrup in this recipe, I did make another treat that we don't normally have on a regular basis at home.  The closest I get to a hash brown, although I hate to admit it, is McDonalds.  Then I don't know if it will be greasy, soggy, or cold.  I don't buy those too often mind you.

    I decided that this Saturday morning I would make our own hash browns in honor of it being St. Patrick's Day.  I've never made them like this before and I'm pretty darn pleased with how they turned out.  They have an onion and garlic flavor and eaten directly out of the hot frying pan, they are crisp and delicious!  Like any fried food item these are best eaten freshly made.  They were quite easy to make and I will definitely keep this on a weekend breakfast rotation! This recipe was adapted from one I found on allrecipes.com for Amish Hash Browns.






    Weekend Hash Browns

    printable recipe

    3 medium russet potatoes
    ¼ cup all purpose flour
    ¼ cornmeal
    ½ teaspoon salt
    2 tablespoon diced onion
    1 tablespoon vegetable oil
    1 large egg
    ¼ teaspoon garlic powder
    small amount of vegetable oil for frying

    Peel and shred potatoes.  Lie shredded potatoes on a triple layered paper towel and roll the towel up tight.  Squeeze the paper towel to release water that is in your potato shreds.  Place the potato shreds in a medium sized mixing bowl.

    In a small mixing bowl, whisk egg and oil.  Add to potato mixture.

    Sift together flour, cornmeal, salt, and garlic powder.  Stir into potato egg mixture.

    In a large non stick skillet, coated with a small amount of oil, drop by tablespoonfuls into pan over medium-high heat.  Flatten patty some and cook until crisp and browned on bottom.  Flip patty and cook until well browned.  Pictured served with a sprinkling of parsley, scrambled eggs, and some cherry tomatoes!

    More Breakfast

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Leslie

      March 21, 2012 at 1:58 am

      Wait..I can't have hashborwns on the weekdays? 🙂
      Love me some hash browns!

      Reply
    2. Mary

      March 18, 2012 at 2:07 pm

      These look and sound delicious. I've never used cornmeal when I make these and I'm curious to taste the end result. I hope you have a great weekend. Blessings...Mary

      Reply
    3. bellini

      March 18, 2012 at 10:23 am

      I have bookmarked these Shelby since I am always ready for potatoes in the morning!

      Reply
    4. Coleens Recipes

      March 18, 2012 at 7:04 am

      I've made these before but without the corn meal, I'll have to try that.

      Reply
      • Shelby

        March 18, 2012 at 10:11 am

        Coleen, I like the cornmeal in them, I like the texture it adds!

        Reply
    5. Andy

      March 18, 2012 at 3:14 am

      Just what I had planned for bfast today!!

      Reply
      • Shelby

        March 18, 2012 at 10:12 am

        I hope you enjoy! 🙂

        Reply
    6. Michele O'Donnell

      March 17, 2012 at 3:38 pm

      Sounds yummy!

      Reply
      • Shelby

        March 18, 2012 at 10:12 am

        Thank you Michele!

        Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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