The Hashbrowner
Home | Reviews | Recipes | About Us


The #5 Hashbrown Breakfast

Choose your potatoes as to how many will be served. A medium size potato will take approx. 3 minutes to cook halfway through. Scrub your potato and pierce it with a fork, then microwave them. Preheat your frying pan on medium heat and spray with pan-coating spray.

Take your potato out of the microwave with an oven mitt and shred it into the heated pan with olive oil or vegetable oil and margarine using your Hashbrowner.

Pat the shredded potato to fill the pan with a spatula and let it cook 5 minutes. Don't scramble the hashbrowns at this time. This is a good time to make the toast and coffee or tea.

When potatoes are sufficiently brown, halve or quarter them and turn them. Make a little room for an egg and some pre-cooked thin-sliced ham. Let them finish cooking on a low heat -- approx. 3 minutes -- and salt to taste.

Serve up Hashbrown, eggs, toast, ham and coffee in around 10-12 minutes.

Clean-up is less than 20 seconds on the shredder.


Sunday breakfast with the Hashbrower
A new Hashbrowner user writes:

Now that I've had your Hashbrowner for a few months, I thought I should send you a report.

I went out and bought one of those Faberware grills that fits over 2 burners on the range. I have used that one pan to make a complete meal. I cut bacon into small pieces and fry it crispy. Set it aside. Microwave my potatoes per your instructions, shred them, brown them on the grill, add thinly sliced onions and cook for awhile - add the bacon pieces. Collect this mixture on an oven-proof platter or Pyrex, cover it with shredded cheese and set it in a 170-degree oven for the cheese to melt while I cook up some eggs. I can fry 10 eggs on the grill at one time. A wonderful meal.

All my children are grown but when they come over and have Sunday breakfast it seems like more of an event now. Everyone helps. We all love the hashbrowns/onions/bacon/cheese mixture with eggs and toast. One day I might just scramble all 10 of those eggs in with everything else and see how it comes out.

I always buy potatoes in the 10# sack because it is the best buy. Many times almost half of those potatoes get thrown away. I seem to use them all now since I've had your hashbrowner.

Thank you very much. It has become a staple in my kitchen.

- Vivian Henderson

Note from Greg:

Everyone we have shared this with has given us, in return, their own version of the breakfast. Here are some more of them:

Hashbrown Quiche -- Sherilynn shreds 4 cups of unpeeled, half cooked microwaved potatoes into hashbrowns. Then adds 3 tblsp of vegetable oil and shapes it into a pie crust which she bakes 15 minutes until brown. Add to this 1 cup chedder cheese and 3/4 cup browned sausage or cooked diced chicken. While the hashbrowns are baking, mix together a 12 oz. can of evaporated milk with 6 eggs,1 tsp. salt, 1/4 tsp. pepper and pour over the cheese. Sprinkle with chopped parsley and return to 425 degree oven for 30 min. until brown. Cool 5 min. then cut into wedges. Enjoy.

#7 -- Start with the #5 recipe, cooking potatoes until brown. Remove them from the pan. Lay down an egg batter and refill the pan with hashbrowns. Add some ham and cheese, turning your hashbrowns into one big omelet. Thanks to Carol in Sedro-Woolley, Wa.

#11 -- Start with the #5 recipe. When hashbrowns are cooked thouroughly, add turkey sausage and a sprinkle of Chimayo. Thanks to Jane in Sedro-Woolley, Wa.

Breakfast burrito -- Make the #5 with cheese then wrap it all in a microwaved flour tortilla. Add some salsa and you have a breakfast burrito! Thanks to Tom's wife, Sharon who got it from a friend.

Let us know how you like your breakfast! Send to graterguy at gmail dot com.

Copyright All rights reserved.