Homemade Hash Browns
Shredded potatoes fried into a crispy, golden crust with a tender center.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
These hash browns start with raw russet potatoes, soaked and dried to remove excess starch, then pressed into a hot skillet until deeply golden and crisp at the edges. A simple diner-style breakfast side that pairs well with eggs, bacon, or ketchup.
Ingredients
- 2 pounds russet potatoes, peeled
- 4 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
-
Shred the peeled potatoes using the large holes of a box grater or a food processor's shredding attachment.
-
Place the shredded potatoes in a large bowl of cold water and swish gently to rinse away excess starch.
-
Drain the potatoes and transfer to a clean kitchen towel. Wring and squeeze firmly over the sink until no more liquid releases.
-
Spread the dried shreds on a baking sheet lined with paper towels and pat dry once more, then season with salt and pepper.
-
Heat 2 tablespoons butter and 1 tablespoon oil in a 9-inch nonstick or cast iron skillet over medium-high heat until shimmering.
-
Add half of the shredded potatoes to the skillet, pressing into an even layer with a spatula to form a cake about 1/2 inch thick.
-
Cook undisturbed until the underside is deeply golden brown and crisp, 6 to 8 minutes.
-
Carefully flip the hash brown cake using a wide spatula, or invert onto a plate and slide back into the skillet.
-
Cook the second side until golden and crisp, 5 to 6 minutes, then transfer to a plate lined with paper towels.
-
Wipe out the skillet, add the remaining butter and oil, and repeat the process with the second batch of shredded potatoes.
-
Cut each hash brown cake into wedges and serve immediately while hot and crisp.
Rate this recipe
Homemade Hash Browns
These hash browns start with raw russet potatoes, soaked and dried to remove excess starch, then pressed into a hot skillet until deeply golden and crisp at the edges. A simple diner-style breakfast side that pairs well with eggs, bacon, or ketchup.
40 min 4 servings 260 cal
Ingredients
- 2 pounds russet potatoes, peeled
- 4 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- 1
Shred the peeled potatoes using the large holes of a box grater or a food processor's shredding attachment.
- 2
Place the shredded potatoes in a large bowl of cold water and swish gently to rinse away excess starch.
- 3
Drain the potatoes and transfer to a clean kitchen towel. Wring and squeeze firmly over the sink until no more liquid releases.
- 4
Spread the dried shreds on a baking sheet lined with paper towels and pat dry once more, then season with salt and pepper.
- 5
Heat 2 tablespoons butter and 1 tablespoon oil in a 9-inch nonstick or cast iron skillet over medium-high heat until shimmering.
- 6
Add half of the shredded potatoes to the skillet, pressing into an even layer with a spatula to form a cake about 1/2 inch thick.
- 7
Cook undisturbed until the underside is deeply golden brown and crisp, 6 to 8 minutes.
- 8
Carefully flip the hash brown cake using a wide spatula, or invert onto a plate and slide back into the skillet.
- 9
Cook the second side until golden and crisp, 5 to 6 minutes, then transfer to a plate lined with paper towels.
- 10
Wipe out the skillet, add the remaining butter and oil, and repeat the process with the second batch of shredded potatoes.
- 11
Cut each hash brown cake into wedges and serve immediately while hot and crisp.