Crispy on the outside, yet moist and fluffy on the inside, these shredded hash browns are a wholesome addition to breakfast, brunch or dinner. Learn how to make them at home using fresh potatoes and your family will never want to go out for breakfast again!
What you will need:
- Coarse cheese grater
- Paper towels or kitchen towels
- 11/2 lbs. raw-all purpose potatoes, peeled
- 2 tablespoons onions, finely chopped (optional)
- 11/2 teaspoons salt
- Ground black pepper to taste
- 3 tablespoons vegetable oil
- Potatoes used in homemade hash browns can either be cooked or raw. There is a difference in taste, and the only way to find out which you prefer is to try both! Try using left over boiled or baked potatoes and shredding them after they have fully cooled.
- There are 2 things that wreck homemade hash browns: starch and water. If using raw potatoes, rinse well to release as much starch as possible. Make sure to pat very dry to help achieve a crispy hash brown.
- Hot oil is also required. Don't even think about adding the potatoes to the pan until the oil is quite hot. Think of how crispy french fries get in a fryer with hot oil.
- 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-high heat.
- Add potatoes to skillet in a thin layer (don't over fill the pan), then using a spatula, pat potato mixture into skillet so potatoes are touching all areas of the base of the pan.
- Cut into 4 wedges and flip over once potatoes are browned on one side. Cook another 8 to 10 minutes or until golden brown.
- Serve immediately.