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Diner-Style Hash

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  • Prep 20 min
  • Total 20 min
  • Servings 2
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Using frozen potatoes gives you a head start in getting this diner-worthy classic onto the table in a flash.
By Cate O'Malley
Updated Apr 26, 2011
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  • 1 teaspoon vegetable oil
  • 1 small onion, thinly sliced
  • 2/3 cup sliced baby bella mushrooms
  • 2 cups frozen potatoes
  • 2/3 cup egg whites
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • Salt and pepper to taste


  • 1
    In 10-inch skillet, heat oil over medium-high heat. When oil is hot, add onion and mushrooms; cook and stir until onion is softened and slightly caramelized.
  • 2
    Add frozen potatoes; stir to combine. Cook about 10 minutes or until potatoes are golden brown.
  • 3
    Add egg whites; cook and stir about 2 minutes or until eggs are fully cooked. Add cheese, salt and pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you want to make a more complete meal out of this, add some cooked pork sausage (for breakfast) or chicken (for dinner).
  • tip 2
    Any cheese works well in this dish, and although I kept the Cheddar at a minimum, more is always tastier.
  • tip 3
    This is a great grab-and-go breakfast, or a side dish for your next Breakfast for Dinner night.


Nutrition Facts are not available for this recipe
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