Hash Brown Potatoes


U.S. Metric Ingredients
3 lb 12 oz 1.7 kg Boiled potatoes, cooled and peeled
5 oz 140 g Oil, clarified butter, or a mixture of oil and clarified butter
to taste to taste Salt
to taste to taste Pepper



  1. Chop the potatoes into small pieces.
  2. Ladle a thin layer of oil or butter into a well-seasoned 6-in. (15-cm) sauté pan and set it over high heat. A griddle may also be used for this preparation.
  3. When the fat is hot, add 1 portion of potatoes and flatten them into a round cake. Shake the pan back and forth to keep the potatoes from sticking.
  4. When the potatoes are well browned on the bottom, flip them over or turn them with an offset spatula. Try to keep the potato cake unbroken. Season with salt and pepper.
  5. When the second side is done, tilt the pan to drain off any excess fat for reuse, holding the potatoes in the pan with the spatula. Slide the potatoes out of the sauté pan onto a plate.
  6. Repeat with remaining portions.

Per serving: Calories, 180; Protein, 2 g; Fat, 7 g (35% cal.); Cholesterol, 0 mg; Carbohydrates, 27 g; Fiber, 2 g; Sodium, 5 mg.


Any of the following can be added to the potatoes to vary the flavor: chopped parsley, chives, bacon, hard-cooked egg, grated cheese, and garlic.

Rösti Potatoes

Shred boiled potatoes on the large holes of a hand grater, or use a machine. Prepare as in basic recipe. Potatoes should be very crisp on the outside but soft inside. (These are often called hash brown potatoes but, strictly speaking, hash browns are made with chopped potatoes, as hash means “to chop.”)

Lyonnaise Hash Browns

Combine 10 oz (300 g) onion, chopped and sautéed in butter, with the chopped or shredded potatoes before pan-frying.