Jun 17, 2023

Hash Browns - Breakfast Fav that Never Disappoints

Mister loves hash browns, actually I do too. Put the hash browns from McDonald's aside, here in Taiwan you can find many local breakfast joints selling hash browns too, and these are goooood, sometimes even way better than the global fast food giant.

Much depends on how you pan-fried the hash browns. It needs to be crispy on all sides and edges, yet still some soft potatoes in the center. On top of the common ketchup, sometimes black pepper and salt mixture provides a different route to enjoy this all time breakfast favorite.

I've already cooked up many dishes for myself, this time around, freshly made hash browns prepared for Mister to enjoy in the morning. He'll just have to figure out the coffee part on his own.

Hash browns - 

Homemade hash browns


  • 3 medium potatoes
  • 1/4 medium onion
  • 1 egg
  • 1 1/2 tablespoons all purpose flour
  • 2/3 teaspoon salt
  • 1/2 teaspoon black pepper
  • Some vegetable oil
  • Some ketchup (optional)


Peel the potatoes and grate to threads. Food processor can be a great help here.

Shredding potatoes using food processor

Soak the potatoes in cold water for 10 minutes then drain out the liquid.

Soaking potato threads in cold water

Rinse the potato threads under cold or the most room temperature water. Drain and repeat the rinse and drain steps two more rounds.

Transfer the drained potato threads to a cloth and squeeze very hard to further dry the potato threads. Transfer prepared potatoes to a big container.

Squeeze dry potato threads

Peel and finely chop the onion, add that to the big container. Also add 1 egg, 1 1/2 tablespoons all purpose flour, 2/3 teaspoon of salt, and 1/4 teaspoon of black pepper.

Ingredients for hash browns

Use a fork to gently mix together all the ingredients.

Mixing ingredients for hash browns

Have a non-stick pan ready and drizzle enough of oil to evenly coat the bottom, plus a bit more than the usual amount. Switch to medium heat and wait till it gets warm.

Spoon some potato mixture and gently flatten it without breaking the threads apart. Repeat till the pan can no longer hold any more hash browns batter. Sear for 4 to 5 minutes, or till the bottom turns golden brown.

Searing and pan-prying hash browns

Flip and continue to sear for 4 to 5 minutes, or till the bottom turns golden brown again.

Line a plate with paper towel. Transfer seared hash browns over, the paper towel will help absorbing excess oil from the hash browns.

Homemade hash browns

After couple minutes, move the hash browns to serving plate and have some ketchup on the side if preferred. 

Homemade hash browns

If your pan can't hold all the batter at once, just drizzle more oil then start the whole pan-frying process all over again with the remaining batter. It's better to sear the hash browns in two or three batches compared to over-crowding them at once.

Homemade hash browns

Hopefully Mister was happy with freshly made hash browns in the morning. I do recall that he ate like 3 or 4 hash browns, nearly emptied half of my lot in 10 minutes. 

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