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Homemade Hash Browns

Easy, delicious recipe for making hash browns at home
Course Breakfast
Keyword potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients

  • 2 large Russet potatoes
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 tbsp peanut oil (or another oil with a high smoke point like corn oil or sunflower oil)

Instructions

  • If you prefer, peel the potatoes, or leave peel in (my preference).
  • Shred the potatoes with a food processor (much faster), or cut into small slivers (much longer). Put immediately into a bowl of cold water that covers the potatoes.
  • Let the potatoes soak in the cold water for three minutes.
  • Empty the potatoes in a colander and drain well.
  • Add 1 1/2 tbsp of oil to a frying pan and heat on medium high heat.
  • While pan is heating, take 1/2 the potatoes and put in the middle of a terry cloth towel, up corners, and twist the potatoes into a ball. Continue twisting to get rid of as much moisture as possible.
  • Add to the heated fry pan, and spread out, pressing down.
  • Let cook for two minutes. Then flip over and repeat several times until hash browns mostly cooked.
  • You may want to remove from pan and put on a plate that has been lined with paper towels.
  • Repeat with the other half.

Notes

Note that I've found that this works much better doing in smaller batches, unless you have the griddle area to support larger amounts.