Once upon a time, I worked in a restaurant kitchen for a while when I was just a baby-faced teenager. I was in between jobs, and since I had waitressed before, I thought it would be a quick way to make some money. I was hired. The problem? I wasn’t legal in Colorado yet. They took me in as a combo sous chef/prep cook, and long story short, I picked up a few tricks. One of them was how to make these glorious Baked Potato Hash Browns.
Baked Potato Hash Browns
Baked Potato Hash Browns were a staple for the restaurant, their “House Potatoes,” and served as an option instead of fries. I’d make trays and trays of Baked Potato Hash Browns, hollowing out potatoes, armed only with a spoon. The potatoes were used for the Hash Browns, the skins for that famous bar food, Potato Skins. (And I can’t tell you how many fries I cut…)
About Baked Potato Hash Browns:
Over the years, Baked Potato Hash Browns have become a staple in my kitchen. They are by far my favorite hash browns, and everyone loves them. They’re not only fast because they’re already cooked once, but that first cook is transformative.
The hash browns are brown and crispy on the outside, and tender and creamy inside. And the best part? All the small little bits that aren’t the “perfect” size cook up so crunchy. They’re like a little bonus, a gift. I call them the “gremlins.” (I don’t know why!)
Before I had a family, I’d just make these with a leftover potato or two. After the children came along and their appetites grew, I needed larger quantities, so I’d make extra Baked Potatoes just for Baked Potato Hash Browns. It’s such an easy way to get a leg up on them.
Baked Potato Hash Browns, fine like this; better with toppings
Serving:
- Just like the restaurant, I’ll serve these for any meal where they’d fit, and of course, for breakfast.
- Add a few dabs of sour cream, some chives or green onions sprinkled over, and a good hit of salt. Yogurt can be used in place of the sour cream if you want.
- A little cream cheese, while the potatoes are still warm in the pan, is even better than sour cream. Drop small pieces all over the potatoes. It’s like heaven! Some of it gets melty, a little of it is still cold and creamy, and it’s such a great contrast.
Making Baked Potato Hash Browns:
The potatoes need to be baked and cold. Make some up just for this recipe or use leftover ones. Baked are fine in the fridge for several days, and this recipe will revive even old, wrinkled ones. Even microwaved potatoes will do in a pinch, but, in my opinion, they just aren’t quite as good.
Slice in half and hollow out with a spoon, but a small, old-fashioned scoop works even better and is a little quicker. The kind that doesn’t have a sweep works best. Set aside the skins for potato skins later – they can even be frozen.. They won’t look so great before they’re fried, but they turn out beautifully in the end.
Be generous with the oil so the potatoes get that lovely, crispy exterior. The Baked Potato Hash Browns can always be drained to remove any excess oil if needed. Your results won’t be as good if you’re chintzy with that oil.
You’ll want to watch and tend these as you cook them. Some of the pieces will cook faster than others; they may need to be nudged around, and the smaller ones will be done and need to be removed sooner than some of the others.
If you like Baked Potato Hashbrowns, you might also like:
- Baked Potato Skins: these are the potato skins left from making Baked Potato Hash Browns.
Potato Skins made with Leftover Baked Potatoes
- Oven Hash Browns: a quick, no-mess way to make frozen hash browns.
Oven Hash Browns
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Baked Potato Hash Browns, since they make use of a leftover baked potato, are frugal just by nature. The price of the potatoes per pound is a fraction of the price of a bag of hash browns, and since these are easy to make (no peeling or dicing raw potatoes), they’re a no-brainer. 2026 pricing at Lidl (when I updated this page) for russets was 59 cents a pound, and hash browns were $2.17 per pound. Don’t waste the skins, though. Potato Skins made with Leftover Baked Potatoes are a fantastic use of them!
Russet Potatoes:
- Check your discount stores for low prices, buyers’ clubs for great value. Larger bags are cheaper per pound unless there’s a great sale on another size. Don’t pass on “dirty” potatoes. They’ll actually store better.
- The largest bags might have a mix of sizes; separate the larger for recipes using whole potatoes; reserve others for when size doesn’t matter.
- Think seasonally; although never expensive, russets are in season and at their lowest from late summer through winter. Take advantage and use more often.
- A large russet runs about 8 ounces, a medium about 5 ounces, a smaller one a few ounces less. Larger packaged bakers aren’t a good value; save for special occasions and pick them up at your buyers’ club.
- Once home, store in a dark, cool, dry area, well-ventilated, away from onions. Remove from plastic. A paper grocery bag with the top folded is ideal. It keeps them in the dark and reduces condensation.
Baked Potato Hash Browns
Baked Potato Hash Browns
The Best Hash Browns ever. Crunchy outside and creamy inside.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast or Brunch
- Cuisine: American
Ingredients
- 3 to 4 leftover and cold baked potatoes
- salt and pepper to taste
- 1/4 cup oil
- sour cream, yogurt or cream cheese for garnish
- thinly sliced green onion or finely chopped chives for garnish
Instructions
Using Russet Potatoes, bake in your usual way. Refrigerate. When cold, slice potatoes in half lengthwise. Using a small spoon, scoop out the filling, leaving a small rim of the potato along the skin. Save the skins to make potato skins.
Preheat frying pan and oil. When warm, add potato pieces, frying until golden brown. Stir now and then, remove any that are finished early. Drain well on paper towels or in a large colander.
Salt and pepper to taste. Garnish with sour cream, yogurt, or bits of cream cheese. Sprinkle with sliced green onion or finely chopped chives.
2 thoughts on “Baked Potato Hash Browns”