Canadian Hash Browns

Prep Time
Cook Time
Ready In

"These are little squares not shredded"

Original is 4 servings


  • Serving Size: 1 (110.6 g)
  • Calories 180.5
  • Total Fat - 13.6 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 594.6 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.7 g
  • Protein - 1.5 g
  • Calcium - 14.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil. Add potatoes and onion; fry until golden.

Step 2

Season to your taste.


No special items needed.

9 Reviews


These are like the way my Mother use to make them...she would stand over the skillet and cube her potatoes into the hot grease and throw in the onions and let them cook...we normally had them as a side with dinner...the only potato she ever used were russets...I used yukon gold...I haven't made these in ages...thanks for the memories and the reminder of how good and easy they are...I served them for our breakfast with fried eggs and bacon...made for "FYC" tag game...


review by:
(1 Jan 2024)


Easy and delicious! Very enjoyable potatoes. Thanks for sharing! CQ2


review by:
(9 Sep 2015)

Susie D

I made these for a late breakfast and we really enjoyed the dish. I added a seeded jalapeno, but otherwise followed the recipe. Made for the 2015 Culinary quest.


review by:
(22 Aug 2015)


Absolutely LOVE hash browns made this way. I have been doing them like this for most of my life. I prefer the tiny cubed potatoes, rather than the shredded type. These made for a delicious "Breakfast for Dinner". I served the hash browns along side Thank you for helping to make a yummy dinner! Made for CQ 2015 for LBOB's


review by:
(19 Aug 2015)


Just like my Canadian grandmother used to make. We never had "American" hash browns except in restaurants. Love these. Love the onions in them.


review by:
(17 Aug 2015)

Lynn (diner524)

Great simple recipe for taters!!! I made this scaled back to serve one, using a half of a leftover baked potato and using 1/2 butter and 1/2 oil. Served these with Venezuelan Perico eggs and raspberry bread for a wonderful lunch. Thanks for sharing the recipe Dee. Made for 2014 CQ.


review by:
(24 Sep 2014)

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