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Hash Browns

Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the potatoes to amp up the flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Hash Browns

Source: Mad Hungry, October 2010


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 quarter onion, minced
  • 1 whole potato, boiled and shredded
  • Salt and pepper


  1. Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces.

Reviews (2)

  • JenWidrig 13 Nov, 2010

    On the show, Lucinda and Calder flipped the whole thing onto a plate, then slid it back into the pan to brown the other side. I think this step should be added to the recipe.

  • dpinker1 20 Oct, 2010

    Took me a while to locate this great recipe. Thanks!

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