Hash Browns, Jeremy's Style

So here's the dealio...Jeremy and I have two completely different methods in the kitchen. Mine is: get in, get out, use as few dishes as possible. Jeremy's is: get in, stay in, this is fun and relaxing, use everything to make it taste amazing, presentation is key.

He says I make the bigger mess, because I don't wipe up as I'm cooking. He leaves a two foot pile of dishes in the sink. And it's usually a bunch of dishes that have to be hand washed too.

BUT the food he makes, well, it's pretty good. I mean, I'll eat it.


All that to say, this recipe is one of Jeremy's. And if you attempt to make this recipe, you will have dirty dishes. A LOT of dirty dishes. But these hash browns are so good that if you share them, your people will be happy to clean up after you.*

First up, peel and grate some russets.

He washes the grated potatoes really well, and then ties them up in a towel to squeeze out all the excess water. It's important to get most of the water out, soggy hash browns are not good.

He chopped up a couple of sweet onions, and tossed them in with the potatoes.

Four eggs beaten with 1/4 cup of milk, and the salt and pepper gets stirred in with the eggs too. About a teaspoon each.

The eggs mixture and a couple tablespoons of flour are dumped on top of the potatoes and onions, and mixed together by hand. It's already making my mouth water!

We use coconut oil for frying things around here because 1. it's good for you, and 2. it is awesome to fry things in coconut oil. They turn out perfect. Maybe a cup's worth there? You don't have to cover the hash browns with oil.

He scoops out patties of hash browns, and plops them in the pan when the oil is hot.

When the underside is browning, flip those hash browns over!

Wait for the underside to get brown and crispy...Now eat and be happy! These hash browns do not require the aid of condiments like ketchup; they are sweet and savory, creamy and crispy, perfection in a bite. (Unless you want ketchup on them, then by all means!) Now that you have the method, here's the specifics to this recipe:

8 big potatoes
2 sweet onions
4 eggs
1/4 cup milk
1 teaspoon each, salt and pepper
2 tablespoons of flour
coconut oil

*I can't promise that your people will be happy to clean up after you...but it's still worth it. And they should be!


  1. And I thought I had the perfect hash brawn technique, but i've never added eggs to mine. I will have to give this a try! I'm always looking for new ways to use eggs! : )

  2. Yum, these look fantastic, thanks for sharing at Good Morning Mondays. Blessings

  3. Hash browns are consumed here once a week but I never though to put egg in the mixture. We may just have to try Jeremy's recipe. My hubby also likes to cook which is wonderful! I am also a "cook with the least amount of dishes" type of gal :)


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