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The Best Hash Brown Recipe Ever...seriously.

Updated on December 16, 2011

In a recent blog about oil, I found out via the comments that not many people are using coconut oil. Like any good blogging detective, I immediately asked myself, “How can this be? Coconut oil is delicious and can be used for conditioner!” The answer dawned on me like a bolt of lightning. You just don’t have a good recipe!! Have no fear. I am here for you. For your pleasure, here is the best recipe for hash browns ever. You will love the depth of flavors that the coconut oil brings to the table. So, without further ado….

The Best Hash Browns Ever

2 pounds of new, red potatoes, diced

2 Tablespoons Coconut Oil

1 leek, chopped

1 teaspoon fresh rosemary, chopped

Juice of one lemon

Salt and pepper to taste

1. Boil the potatoes. I learned this trick from fast food restaurants. They actually bake their French fries first, before freezing. It gives the insides of the potatoes that delicious texture. This also cuts down on how long you’ll have to fry later. Put the potatoes in a large pot in cold water. Bring to a boil. Boil until tender (5 to 10 minutes, depending on the size of the dice). Drain the potatoes and put back in the hot pot for a moment. This will dry the potatoes a bit more, which equals better frying.

2. Heat a 12 inch skillet over medium heat. I love cast iron for this, but nonstick skillets will do…until you can get to the store. Everyone deserves a cast iron skillet. After the skillet is a bit warm, heat the coconut oil. Don’t worry- it’s supposed to look like that. It’s a saturated fat, which means solid at room temperature.

Man, do I love the smell of cooking potatoes.  It's just hard to be upset when you are making hash browns.
Man, do I love the smell of cooking potatoes. It's just hard to be upset when you are making hash browns.

3. After oil is melted, add potatoes, rosemary, and leek. Press down firmly in the skillet. I mean it! If you skip this part, you will be disappointed. Use a flat spatula and go to town!

4. This is the hardest part, in my book. Set a timer for 6 minutes and walk away. Don’t stir. I’m a stir-er. So, if I can leave them alone, so can you.

5. Flip the potatoes over. Press down and cook for 3-6 more minutes.

6. Remove from heat. Squeeze a little lemon juice on top. The acid is going to cut through the oil and leave your hash browns with a bright taste.

7. Now, you get to have fun! Salt (at the very least) is a necessity. However, you can get all kinds of creative. Want cheese? Sure, why not? Sprinkle some on top. I like to try different hot spices to give my potatoes variety and kick.

Ok then. This, my friends, is the recipe you’ve been waiting for. Try it out. Tell me all about it. Look forward to hearing from you!


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    • profile image

      Jerry Chambliss 2 years ago

      Trying this one today. Thank you for the recipe...mmmmm, I know it is going to be good!

    • RJS7 profile image

      RJS7 6 years ago

      Very nice Hub I love hashbrowns

    • amberbartlett profile image

      amberbartlett 6 years ago

      Don't worry, dfuntanar. Any potato will work. I like leeks for their mild flavor, but scallions would do perfectly too...or any onion, to be perfectly honest! Let me know what you think after you try it. Czczcz, I think you'll really like using the coconut oil. It really goes well with the potatoes!

    • CZCZCZ profile image

      CZCZCZ 6 years ago from Oregon

      MMM this sounds tasty. I will have to pick up some coconut oil for this recipe but it looks delicious and I love to cook with coconut so am looking forward to giving this hashbrown recipe a try.