Diner Hash Browns

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Nowadays, these are usually called “home fries.” Hash browns (or technically “hashed browns”) are often grated—and there are even frozen toaster versions. But these are the real thing.


  • 10 small-medium red (or other waxy) potatoes (1 to 1¼ pounds), boiled in salted water until tender but not mushy, preferably left unpeeled


  1. Halve the potatoes lengthwise; cut crosswise into fat wedges or chunks. Heat 3 tablespoons of the combined fats in a wide, heavy skillet over medium heat. Place the potatoes, onion, and garlic in the pan, tossing with a wooden spoon to combine and coat with fat. Cook without stirring, shaking the pan occasionally to prevent sticking and adjusting the heat as neces