Crispy on the outside, yet moist and fluffy on the inside, these shredded hash browns are a wholesome addition to breakfast, brunch or dinner. Serves 4.
Tips for Making Shredded Hash Browns:
Ingredients:
- 11/2 lbs. raw-all purpose potatoes, peeled
- 2 T onions, finely chopped
- 11/2 t. salt
- Ground black pepper to taste
- 3 T vegetable oil
How to Make Shredded Hash Browns:
- Peel potatoes and coarsely shred them, about 4 cups.
- Rinse the shredded potatoes and remove any excess moisture by patting dry with paper towels.
- Combine the potatoes, onion, salt and pepper in a bowl, toss to coat evenly.
- Heat oil in a large skillet over medium heat.
- Add potatoes to skillet, toss with oil, then using a spatula, pat potato mixture into skillet. Reduce heat to medium-low, cover with a lid to hasten cooking and cook about 10 minutes or until bottom is crisp.
- Cut into 4 wedges and turn. Cook another 8 to 10 minutes or until golden brown. Serve.