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Rustic Homemade Hashbrowns

Course Breakfast
Servings 4 -6 servings
Author Leesh & Lu


  • 4-5 golden potatoes baked or raw
  • 2 tablespoons olive oil OR melted butter more if needed
  • 1/2 teaspoon garlic salt more to taste
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika optional
  • 1/2 teaspoon parsley flakes optional


  1. Note: if using raw potatoes I like to dice them pretty small so they'll cook faster; with leftover baked potatoes it doesn't really matter what size dice you do.
  2. Dice potatoes into bite size pieces and place in a large (microwave safe) mixing bowl. Toss in olive oil or melted butter. If using raw potatoes microwave in 2 minute intervals for 8-10 minutes, stirring after each two minutes. When they look mostly cooked pull them out. If using baked potatoes skip the microwave step. Toss with garlic salt, salt, pepper and optional paprika and parsley.
  3. Heat a 12 inch deep skillet (or two smaller ones if you don't have a big one) over medium heat - pour potatoes in and stir occasionaly until they are golden brown. You can cook them til they are as crispy as you'd like.
  4. Serve hot with ketchup or other favorite dipping sauces.