50 Reviews

This time I cooked the hash browns in a toaster oven and they were perfect. I diced the potatoes a little larger than I would for the conventional oven as the heat seems more direct. Once again they were crisp outside and soft centered. Easy excellent recipe

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Bergy January 20, 2003

We make these almost every weekend- especially with comany. Our guest love a little heat/spice. This is a perfect recipe. Thank you Kumquat. May: Made a tweak to the recipe after all these months, and it adds a nice robust extra to this awesome recipe. I have added half a T of Onion Powder and half a T of Adobo. (Substitute for garlic powder.)

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W.C. Medows May 22, 2010

Delicious hash browns! I shredded my potatoes but cooked them for the same amount of time. They came out perfectly, a lovely golden brown. What a wonderful treat, thanks for posting!

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JuliJ March 02, 2009

Fantastic! Just what I was looking for this morning. I halved the recipe and I diced the potatoes fairly small and baked them for 45 minutes. Next time I'll make them a little bigger. The flavor was just enough to tingle but not overpowering, and I added a couple shakes of garlic powder. I will definitely make these again and try to freeze them and see how they work. Wonderful, thanks!!!

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Fern589 December 21, 2008

Delicious! These are great hashbrowns! Don't listen to what an earlier poster, Jeff, said about these not being hashbrown because they're baked. This comes out just like hashbrowns on the stove only better, less greasy and nicely spiced! Thanks for posting!

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Unknown Chef6 November 23, 2008

Thank you so much for sharing this recipe! My DH loves hashbrowns and orders them any time we go out to breakfast. But I have never been able to make them well. This is the closest I've ever been to what he likes. Thank you very much.

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Feej January 06, 2008

I used a 1 lb. frozen organic hash brown mix from my freezer and halved the rest of the ingredients. I chose this recipe because I had everything available on my kitchen shelf and was low fat to boot. I allowed my hashed browns to defrost quite a bit before cooking, used a small casserole dish, substituted cayenne pepper powder for red pepper, and cooked for recommended length of time. This made the top nice and brown, and under layers soft. Served with extra hot sauce, yum! Easy, quick, and healthful!

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Kumquat the Cat's friend December 16, 2006

These hash browns were wonderful. I cut them small so they would cook through and turn out a little crunchy. In 30 min they were crunchy and the spice was wonderful since they were so small.

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cookinlizzy March 24, 2005

Great recipe! I made these to go with Troy's Easy Garlic Chicken Breasts. The potatoes were nice and crispy on the outside and had a great taste to them! Delicious!

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BrendaM August 18, 2003

Easy! Delicious! We cooked them on the bbq!

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Sally S February 10, 2014
Spicy Hash Browns - Homemade