hashbrowns recipe

Here are all the secrets to homemade hash browns! No more soggy potatoes: just a few tricks get them perfectly crispy every time.

Homemade Hash Browns (Perfectly Crispy!)

russet potatoes (1 pound)

salt

black pepper

olive oil

butter (or more olive oil)

Grate and quick soak the potatoes

Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes.

Dry and season the potatoes

Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Place the potatoes in a bowl and stir with the kosher salt and lots of fresh ground black pepper.

Cook the potatoes

In a large, heavy skillet (cast iron is best), heat the olive oil and butter over medium high heat. Add the potatoes in an even layer and press them down gently with a spatula. Cook for 4 to 5 minutes without stirring until browned on the bottom. Flip and cook additional 6 to 7 minutes until cooked through, stirring and flipping occasionally to ensure all parts are browned. If necessary, drizzle with a little olive oil when you are stirring to continue the crisping. Taste and add additional salt if necessary: serve immediately.

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The most viewed hashbrowns recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Hash Browns (Perfectly Cri...

The most viewed hashbrowns recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine