Easy Potato Hashbrowns

Potato hashbrowns are a breakfast food staple when it comes to your typical weekend fry up, this recipe is so easy you will never buy hashbrowns again.

I’ve always been a master at cooking just the right amount of food for two people, I hate waste and I’m not a fan of leftovers, for some reason it just grosses me out, but since adding little Arren to our family I’m yet to master the art of cooking for 2 and a half people, so instead I’m cooking for a family of four and nothing proves that more than the amount of mashed potatoes I leftover when making my lentil loaf with mashed potatoes┬á recipe, but leftovers has never looked this good to me.

These easy potato hashbrowns are the picky toddlers dream, I feel like all picky eaters love potato so you already have a winner.  This is so easy and flavourful and it freezes well.  The video recipe is up here.



  • 1 cup leftover mashed potatoes
  • 2 large potatoes peeled and grated
  • 1 small onion finely chopped
  • 1 tbsp cornflour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 – 1/2 tsp garlic powder


Preheat oven to 475 degrees F/ 180 degrees C

Place the grated potatoes in between two paper towels.  Press the water out of the potatoes.

In a large bowl combine the mashed potatoes, grated potatoes, onion, cornflour, salt, pepper and garlic powder.  Mix well.

Form into round discs and place on a greased baking sheet.

Bake for 20 minutes, flip and bake for 15 more minutes or until golden brown.

Serve with breakfast or ketchup for your little picky eater.

  • These can be fried, but don’t prematurely flip these guys or they will be a soggy mess.┬á Fry each side for 5 minutes over medium heat, or until golden brown.