- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
No Diets specified
Submitted by Miriam G
I always loved to buy the breakfast special at my local cafe since it included delicious hash browns. I’ve experimented with a couple of different techniques, but none came close to their hash browns…
And finally, the simplest technique yielded the most amazing results!
4 lg potatoes, peeled
1/4 c. oil
1 tsp salt
1 tsp onion soup mix
2 tsp paprika
sprinkle garlic powder
sprinkle onion powder
Preheat your oven to 400F.
Chop your potatoes into small cubes (approximately 1/2″). Place in a 9×13 in a single layer. Add oil and spices and toss until potatoes are well coated.
Bake for 45 minutes. Then, remove from oven and toss vigorously. (This will give you the mush between the potato cubes…) Then return to the oven for another 15-25 minutes.
How Would You
Rate this recipe?
Please log in to rate
Hi. I think very important for this recipe is which kind of potatoes were used. Please respond so I can try this recipe & it will really help make it delicious. Ty
I am not sure what type of potatoes were used for this recipe but in general-
Waxy potatoes are the ones that hold their shape the best after being cooked, like Yukon Golds, are better if you want to ensure your hash browns stick together. But if you want crispy hash browns, you’ll want starchy potatoes, like Russets.
I basically never post comments about recipes ever, but I just had to for this one. So easy and so delicious! I’ve been looking for a restaurant-style hash browns recipe for years and never came across anything as good as this. Thank you!!
Delicious!! This tastes like store bought in fact my son thought it was takeout. I never knew hash browns were so easy to make. This will become a staple for my family!