These mashed potato hash browns are perfect for breakfast and a great way to use leftover mashed potatoes. If you like, you could fry the hash browns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them!
Ingredients
- 1 large egg, beaten
- 2 cups mashed potatoes
- 1 onion, finely diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Directions
Step 1
Beat egg in a medium mixing bowl. Mix in mashed potatoes and onion. Season with salt and pepper.
Step 2
Heat olive oil in a medium frying pan over medium heat. Scoop potato mixture into the frying pan in 4-inch circles. Pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick.
Step 3
Cook until bottom is browned. Flip the patty over and brown on the other side.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 176 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 8% |
Cholesterol49mg | 16% |
Sodium627mg | 27% |
Total Carbohydrate21g | 8% |
Dietary Fiber2g | 8% |
Total Sugars3g | |
Protein4g | |
Vitamin C9mg | 43% |
Calcium39mg | 3% |
Iron1mg | 3% |
Potassium372mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: KSCHRAMM10
- 21 years ago
My husband asked me to make pancakes from left over mashed potatoes, so I gave this recipe a try. However, I remember that my mother used flour in hers. I think that explains the problem of them not sticking together that other reviewers mentioned.
About half a cup of all-purpose flour should be enough – add it slowly until you get the right level of stickiness.
We really enjoyed having a treat we remember from childhood!
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- by: Deb Hughes Cormier
- 21 years ago
I consider myself to be a pretty good & experienced cook & this recipe did not turn out for me at all.Even after adding an add’l 1/4 of flour to try & make it stay together it still fell apart,by the time I added enough flour to make it stick ,it tasted like dough.I seen a similar recipe before using grated potatoes instead of mashed & those potatoe pancakes rocked!!I wouldn’t try these again.
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- by: Leslie Sullivan
- 20 years ago
I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations… 🙂
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- by: Cookdap Member
- 18 years ago
This was a very good recipe, although I use shredded potatoes instead of leftover mashed potatoe. It was really tasty. The only problem with this was that it was kind of hard to flip the hashbrown while cooking in the oil because it would come apart, but I think that this was because instead of the mash potatoe I used shredded potatoe.
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- by: Mary
- 18 years ago
Very good. I used leftover garlic mashed potatoes so I didn’t think I’d need the onion but I should have used lightly sauteed onions. I took the advise of other reviews and sprayed pan with cooking spray then sprinkled with flour. Had no trouble turning or holding together. Will do again.
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- by: Tami
- 15 years ago
Goodness times 50!!! This is a delicious breakfast or brunch!! My husband is an advid mashed potatoe fan..this is a great way to use the leftovers or just make them fresh and use the recipe!! This is a recipe im giving to all my friends and family!!! As with the other reviews i found adding some flour does help them hold together better 🙂
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- by: Roadkill Cook
- 14 years ago
Added just a little Cajun spice. Flip only once make sure you get it crispy before flipping. Really good with some Scrambled Eggs and Sausage. If you start off with fairly dry mashed potatoes it works very well if you potatoes are more moist you will have to add flour or fine grind white corn meal….Don’t be scared of the salt and cajun spice.
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- by: Momthecook20
- 14 years ago
These hashbrowns were DELICIOUS! My husband is just about the pickiest eater EVER and he loved them! I followed the recipe to a ‘T’ but I added some extra seasoning with ‘season-all’. This just added more flavor. I also added flour so they would hold together better and this was a good choice. Serve them fresh and hot though because the crispiness of the frying fades over a little time.
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- by: Themombomb
- 13 years ago
Kids and I loved these. Here’s my minor changes-
Saute onions in olive oil and tad butter first, add 1/4 cup flour to onions when lightly browned. Add onion mix to egg/potato. Drop onto already heated pan with little oil in it. Flatten to no more than 1/2 inch patties. Cook medium heat for abt. 10 min/side. Don’t touch them while cooking. I also added a little shredded white cheddar to cooked side after flipping. Worth the wait!!! -
- by: Athomecook
- 9 years ago
This recipe is not the best. The batter seemed fine but the whole cooking part really let the recipe down. No matter how hard I tried, it was impossible to come out at least decent. And even when I left it on longer, it just burnt and crumbled apart. Would not recommend this recipe even adding flour, it still didn’t work and the taste is not worth the effort. If you’re going to make hashbrowns, try this recipe instead, it tastes great and the extra effort is better than wasting good food – http://allrecipes.com/recipe/classic-hash-browns/
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- by: Fran
- 7 years ago
Delicious!! I did add a little parm cheese and used leftover mashed potatoes. Have made potatoe cakes for years but always had them fall apart. I did as some reviews suggested, lowered heat and put a lid on for 10 minutes per side. Came our picture perfect
Hubby loved it too.
Thanks for the recipe.
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