Homemade Hash Browns

introduction

Homemade hash browns are simple and tasty. You make them with just potatoes, oil, and a little salt and pepper. They cook fast and have a crisp outside and soft inside. If you like quick breakfast ideas, you can also try other easy treats like homemade cannoli cookies after your meal.

why make this recipe

This recipe uses basic food you already have. It is cheap and fast. You control the salt, oil, and how crisp they get. Make a big plate for family or a single serving for yourself. If you want a full breakfast, serve them with simple sandwiches or try a sweet dessert later like a cookies and cream cake for guests.

how to make Homemade Hash Browns

Ingredients :

2 large russet potatoes, 2 tablespoons vegetable oil, Salt to taste, Pepper to taste, Optional: onion powder or garlic powder

Directions :

1. Peel the potatoes and rinse them in cold water. Grate the potatoes using a box grater or a food processor.
2. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
3. In a large skillet, heat vegetable oil over medium-high heat.
4. Add the grated potatoes to the skillet, spreading them out evenly.
5. Season with salt, pepper, and optional seasonings.
6. Cook until the bottom is golden brown, about 5-7 minutes, then flip and cook the other side until crispy.
7. Serve hot with your favorite dipping sauce.

how to serve Homemade Hash Browns

Serve hot right from the pan. They go well with eggs, bacon, or a sandwich. You can also serve them with a sweet side or a small breakfast sandwich like copycat McGriddle bites. Add ketchup, hot sauce, or sour cream on the side.

how to store Homemade Hash Browns

Let them cool to room temperature. Put in an airtight container and store in the fridge for up to 3 days. To reheat, use a skillet over medium heat to keep them crispy. You can also freeze cooked hash browns on a tray, then move to a freezer bag for up to 1 month. Reheat from frozen in a skillet or oven.

tips to make Homemade Hash Browns

• Dry the potatoes very well. Less water = crisper hash browns.
• Use a hot pan and enough oil to cover the bottom.
• Do not stir too soon. Let the bottom form a crust before flipping.
• For extra crisp, press the potatoes down with a spatula while cooking.
• Season after you add to the pan so the salt spreads well.

variation (if any)

• Add diced onion or green onion for flavor.
• Mix in a little shredded cheese for cheesy hash browns.
• Use sweet potatoes for a different taste.
• Make patties by shaping grated potato before frying.

FAQs

Q: Can I skip peeling the potatoes?
A: Yes. You can leave the skin on for extra fiber and flavor. Just wash them well.

Q: How do I stop them from sticking?
A: Use a hot pan and enough oil. Let them cook without moving until the bottom is golden.

Q: Can I bake them instead of frying?
A: Yes. Spread on a baking sheet, spray with oil, and bake at 425°F (220°C) until crisp, about 20-30 minutes.

Q: Can I make them ahead for a big breakfast?
A: Cook them, cool, and store in the fridge. Re-crisp in a skillet before serving.

Q: Are russet potatoes best?
A: Russet work best for a fluffy inside and crisp outside, but other starchy potatoes also work.

Homemade Hash Browns

Simple and tasty homemade hash browns made from just potatoes, oil, and seasonings, ensuring a crispy exterior and soft interior.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Side

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large russet potatoes Best for a fluffy inside and crisp outside
• 2 tablespoons vegetable oil For frying
• to taste Salt Use to your preference
• to taste Pepper Use to your preference
• Optional: onion powder or garlic powder For added flavor

Method

 

Preparation

1. Peel the potatoes and rinse them in cold water.
2. Grate the potatoes using a box grater or a food processor.
3. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

Cooking

1. In a large skillet, heat vegetable oil over medium-high heat.
2. Add the grated potatoes to the skillet, spreading them out evenly.
3. Season with salt, pepper, and optional seasonings.
4. Cook until the bottom is golden brown, about 5-7 minutes, then flip and cook the other side until crispy.

Serving

1. Serve hot with your favorite dipping sauce.

Notes

Let them cool to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat. They can also be frozen for up to 1 month.