Tasty Golden Hashbrowns

In our home, we love to have breakfast for dinner.  When I am making it, hashbrowns are a must.  My girls love the banana pancakes, my husband loves the bacon, but for me it's all about the hashbrowns.

I like my hashbrowns golden and crispy on both sides.  I know that some people enjoy eating them only browned on one side and soft on the other side.  I will give you directions for making both of those types of hashbrowns.

Dehydrated Hashbrown Potatoes (makes 3 cups after hydrating)
Canola Oil (any kind of vegetable or coconut oil works)
1/8 t salt
1/4 t pepper
1/2 t onion powder
1/2 t garlic powder

Our family shops at Costco quite a bit.  We buy these cartons of dehydrated potatoes and I use them for this recipe and also for 2 different potato casseroles.  I like them for their ease of use, they don't take up much room in our pantry, and I like how they turn out.  Feel free to substitute frozen potatoes instead or shred fresh potatoes.  You will have to skip the hydration part of the instructions, but the rest would be the same.

First you need 2 cups hot water.  You will open one side of the carton, add the water, then close the carton.  Let stand for 12-15 minutes.  Then you will open that side of the carton again and pour out the liquid.  I generally squeeze the carton so excess water comes out.  Open the other side of the carton

Heat your 12-inch frying pan over medium-high heat for 2 minutes.  Add 2 T oil after the pan is preheated.  Let the oil heat up until it is warm enough for frying the potatoes.  I generally test the oil with one little potato piece after about 1 minutes of heating.  You don't want to add the potatoes to cold oil or the oil will get soaked into the potatoes instead of crisping the outside

When the oil is ready, I add the container of potatoes to the pan.  I then use my wide spatula to even out the potatoes.  Next I add the spices. You can change the amount of the spices to your liking.  What I have listed is a general amount that we like and would be a good starting point.  Some people like more salt, or less garlic powder.  Play around with the spices and find out what you like best!

I fry these over med-high heat for about 5 minutes, or until golden brown.  The potatoes are generally warmed through at this point so if you like soft potatoes on one side, feel free to serve them at this point.  If you like crispy potatoes, flip them at this point to cook on the seasoned side.

I cook the hashbrowns on the second side for an additional 3-4 minutes.  I don't want them to be too crunchy and not have the softness in the middle between the two crisp sides.

Serve with your favorite breakfast items.  I like to make scrambled eggs with veggies to eat with mine.
How do you like your hashbrowns?


  1. I love breakfast for dinner, and I love crispy hashbrowns, too. However, I'm too lazy to shred potatoes, so we haven't had actually hashbrowns since we left the West, the land of frozen hashbrowns. :) The closest I get is 'homefries' or fried cubes of potato. Also pretty yummy.

    1. Homefries sound good too! I think it's the seasoning that helps. =)

  2. I've never made homemade hashbrowns before, but this recipe is so easy!

    1. I hope you like it! My girls asked for it again this morning. =)

  3. I would have never thought to make hashed browns from dehydrated potatoes! I'll have to try that.

    1. Thanks for visiting Carlee! Hope you like them.


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