Fried Hashrowns With Olive Oil, Milk & Onions

“You must use olive oil and evaporated milk only. The hashbrowns will be brown on each side but almost a rich scalloped potato taste in the middle.. It is very simple with these four ingredients and paprika and salt and pepper. The potatoes seem to brown evenly and the flavor is distributed throughout the dish by mixing in a bowl before frying.”

Ingredients Nutrition


  1. If the hashbrown potatoes are frozen, thaw.
  2. In large mixing bowl, add the potatoes.
  3. Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
  4. Mix well.
  5. Then add the evaporated milk. Mix again.
  6. Place a large non-stick skillet on medium high heat.
  7. Pour the potato mixture into the skillet and flatten the top with a spatula.
  8. Sprinkle with salt and pepper.
  9. Cook 4-5 minutes on medium high heat.
  10. Start turning in sections so the browned portiona are now on top,.
  11. Flatten the top with your spatula.
  12. Sprinkle with salt and pepper.
  13. Cook another 4 minutes, medium heat.
  14. Take off the heat, let set about 5 minutes. Cut in pie wedges.
  15. Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).

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