Homemade Hash Browns
Easy, delicious recipe for making hash browns at home
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.