Hash Browns


  • 6 to 8 Red Potatoes (cut on #2 blade)
  • 1 Onion (cut on #2 blade)
  • Cooking oil (not olive oil)
  • Hot Peppers Diced (optional)

Unit: Griddle or Electric Skillet



First, cut the potatoes (#1 or #2 blade) into a bowl and rinse cold water over them to remove some of the starch. Drain them and pat them dry. Cut up any other veggies you want in them.

Preheat the unit on medium-high (400° on the Electric Skillet) heat for 3 to 4 minutes and coat the unit with cooking oil. Spread a thin layer of the potatoes with whatever veggies you want and leave the lid completely off of the unit. (Do not use olive oil as it does not hold up to heat).

Do not stir the potatoes around. Let them cook until the potatoes are golden brown and flip them only one time with a thin metal spatula. Remove them when they are done and make another batch until you have the amount that you want.

** Note: Reduce the heat a little if the oil starts to smoke.

*** Note: You may want to coat the skillet again before doing the second batch.