BONNIE'S CRISPY CAST IRON HASH BROWNS
These hash browns are better than the best restaurant hash browns we have ever tasted. Now you can make them at home, too, right in your very own oven! Seasoned just right, they are sure to please your taste buds, oh, and did I mention how crispy they are? So, whip up some ham and eggs to go with the hash browns, and stand back...
Provided by BonniE !
Categories Breakfast
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Use frozen hashbrowns for this recipe. Make sure they are loose and still frozen. (no clumps of frozen potatoes)
- 2. Place the potatoes in a seasoned 10 inch cast iron skillet. They should be about one inch from the rim of the skillet (the potatoes will lower as they cook)
- 3. Sprinkle the garlic salt, garlic powder and black pepper to taste over the potatoes. Pour 1 stick of melted butter evenly over the top of the potatoes.
- 4. Preheat the oven to 425 degrees, place the rack on the bottom. You will have to watch your potatoes the first time you make this recipe to allow for any differences in the temperature of your oven.
- 5. Bake the potatoes one hour and the top of the potatoes and edges should just begin to brown. If you check, the bottom of the potatoes are a nice golden brown. Remove the skillet from the oven and place the rack up ABOVE the center of the oven, and return the potatoes to the oven to finish browning the top.
- 6. Bake 10 minutes longer until they are nice and brown. Remove from oven, and cover until ready to serve. I flip the potatoes over for a nice presentation. Leftovers for the next day heat up nicely in the microwave. Here is how they look! Enjoy!
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Prosenjit Dey
[email protected]I had trouble getting the hash browns to cook evenly.
Fu3g0
[email protected]These hash browns were a bit too crispy for my liking.
Lisa Welker
[email protected]I thought the hash browns were a bit bland. I would add some salt and pepper next time.
Md Lazim
[email protected]These hash browns were a bit too greasy for my taste.
Kyoko popcorn
[email protected]I'm not a big fan of russet potatoes, but I thought these hash browns were still pretty good.
Wishing Thanks
[email protected]These hash browns are a great way to use up leftover potatoes.
Sabrina Shafe
[email protected]I made these hash browns for a crowd, and everyone loved them.
Brha Nova
[email protected]I found that the hash browns cooked more evenly when I used a well-seasoned cast-iron skillet.
Genesis Ocampo
[email protected]I'm not usually a fan of hash browns, but these were surprisingly delicious.
Saith Attiq
[email protected]These hash browns are so good, I could eat them every day.
Thabo Mokoele
[email protected]I'm a huge fan of crispy hash browns, and this recipe didn't disappoint.
Shahzada junaid javed
[email protected]These hash browns are the perfect side dish for any breakfast or brunch.
Ponce Cindy
[email protected]I love how versatile this recipe is. I added some diced bell peppers and onions to mine, and they turned out great.
Suraj Kamti
[email protected]These hash browns are incredibly simple to make, yet they taste like they came from a fancy restaurant.
Golden Blue moon
[email protected]I made these hash browns for breakfast this morning and they were a hit! The crispy texture and savory flavor were perfect.
Peter makan
[email protected]Bonnie's crispy cast-iron hash browns were an absolute delight! The step-by-step instructions were easy to follow, and the result was a mouthwatering dish with a perfectly crispy exterior and soft, flavorful interior.