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Creamy Hash Browns

Created by tmoning, Thursday, 09 December 2010


When you’re making a meat-and-potatoes meal, frozen hash brown potatoes are your shortcut to this crusty cake. A straight-sided, nonstick skillet works best.


At a glance
  • 16-ounce package frozen hash brown potatoes with onion and pepper
  • 1/4-cup flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1/3-cup heavy cream or ranch dressing
  • 1 teaspoon salt
  • Freshly ground pepper to taste


  1. Thaw the potatoes in the original bag and drain any excess liquid.
  2. Add the flour to the bag; twist shut; and toss to coat the potatoes with flour.
  3. Heat the butter and vegetable oil in a nonstick skillet until the liquid bubbles.
  4. Press the thawed potatoes in an even layer into the bottom of the skillet with the back of a spoon.
  5. Sprinkle with salt and pepper.
  6. Cover and cook over low heat for approximately 25 minutes without stirring until a golden crust develops on the bottom.
  7. Flip the cake onto a serving plate or cutting board and cut into six wedges.

Additional Tips

Note: If you prefer to avoid the flipping step, use a pancake turner to lift the servings out of the skillet and serve crust-side up.

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