Cottage Style Hash Browns

Cottage Style Hash Browns, Eggs Over Easy, Turkey Sausage & Pan di Mie with Fresh Organic Kerrygold Butter…Mmmm

It’s Breakfast Week! Does your busy schedule keep you from making hearty breakfasts? This scrumptious four-part feast will fit its way into your evening repertoire in a flash! Today’s recipe is for “Cottage Style Hash Browns” and the remaining trio can be whipped up while the potatoes are sauteing in the skillet. Talk about satisfying! Hash browns also make a great side dish for other evening meals. Remember Mom & Dad talking about “meat & potatoes” this is what they meant:-)


  • 2 pounds red, Yukon gold or russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion; sliced thin
  • 2 glove garlic; minced
  • 1 small green pepper; sliced thin
  • 1/2 teaspoon of both onion and garlic powder
  • 1/4 teaspoon ground nutmeg
  • salt and fresh cracked pepper to taste


  • Boil potatoes for 15-20 minutes or until firm, but fork tender.
  • Place into a bath of ice water; cool for 10 minutes or refrigerate until time to use. The peel can be removed easily after the ice bath.
  • Grate potatoes with a box grater.
  • Saute remaining veggies in oil and butter until onions are slightly translucent about 5-7 minutes.
  • Add potatoes and spices; saute on medium heat until golden brown on the bottom.
  • Turn and brown the other side.

Makes 2 large servings or 4 small.best21 copy.jpg


10 Comments Add yours

  1. Osyth says:

    One of the first things I ticked off my list of must-do’s when I arrived here was to find the best diner in the area and go and sit at the counter and eat breakfast all by myself. This reveals the fact that I am a slave to breakfast …. so this week is a treat for me! I have never made hash browns but I have eaten them and I adore them. I will certainly give them a whirl and my husband will probably love me even more as a result because he’s a slave to brekkie too (but don’t tell, he likes to pretend his racing snake physique is a result of careful eating when the truth is he’s got lucky genes!!)

    Liked by 1 person

    1. haha, Osyth! Being a slave to breakfast is so wonderful! Much better than being a slave to chocolate which I nether admit or deny 🙂 I have a hubby with a raging metabolism & the lucky gene too! He says we are a perfect fit–I prepare the food & he eats it as I look on 🙂 Thanks, my friend ♥

      Liked by 1 person

      1. Osyth says:

        I will share this wisdom with mine – he will embrace it! I love your blog and I am so much the richer for being in your circle 🙂

        Liked by 1 person

      2. Oh Thank you so much for this sweet sentiment, my dear friend–means the world to me. We are both enriched ♥

        Liked by 1 person

      3. Osyth says:

        And that’s exactly how the world should turn, in my very humblest of opinions 🙂


  2. My breakfast usually consists of steal cut oats with banana, I think I can easily trade it for hash browns!! Delicious Lana 🙂

    Liked by 1 person

    1. Thanks, Marisa! I like your breakfast too! There’s something very comforting about both! Yours is much healthier 🙂 ♥

      Liked by 1 person

  3. I do love me some good hashed browns. I love sauteing some spinach quickly with crushed red pepper flakes and a squeeze of lemon juice, then plopping that on the hashed browns with a fried egg. Oh Yumm! But please, can you just serve me that entire plate right now??? It all looks so down-home comforting right now. xo

    Liked by 1 person

    1. Oh YUM! Kathryn! This sounds like something my mom would do when we were little! Sounds amazing! I know, you make me your yummy hash browns & I’ll pop on over and make you this plate! Deal?? 😉 Thanks, Hon xoxo

      Liked by 1 person

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