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Crispy Hash Browns


By Prev Info - December 13, 2022

  Crispy Hash Browns

Homemade hash browns are easier than you think. Just three ingredients. This recipe requires about 5 minutes prep time and 10 minutes to cook.

Crispy Hash Browns Recipe (4 Servings)

2 medium baking potatoes

2 Tablespoons butter

salt and pepper - to taste

Instructions

  • Peel the potatoes and shred them with a box grater or food processor. Remove as much liquid as possible from the potatoes by pressing through a colander or squeezing in a clean dish towel.
  • Melt butter in a large frying pan over medium-high heat. Add the potatoes. Press them down with a spatula. Season to taste. Cook for 5 minutes. Flip and cook 5 additional minutes. Transfer to stacked paper towels to remove excess butter.

Crispy Hash Browns

  • Goal: To make crispy hash browns at home - more crispy than the ones in this picture.

Crispy Hash Browns

  • These are my ingredients. That's it... just potatoes, butter and salt and pepper.

Crispy Hash Browns

  • Peel the potatoes. Baking potatoes like Russets or Idaho potatoes work best for hash browns.

Crispy Hash Browns

  • Shred the the potatoes.

Crispy Hash Browns

  • This is an important step. Place the potatoes in a clean kitchen towel or in layered paper towels.

Crispy Hash Browns

  • Squeeze as much liquid from the potatoes as possible. Less moisture will equal crispier hash browns.

Crispy Hash Browns

  • Melt butter in a large frying pan over medium-high heat.

Crispy Hash Browns

  • Add the potatoes. Flatten them down with a spatula. Season with salt and pepper. Cook for 5 minutes.

Crispy Hash Browns

  • Flip the potatoes over and cook 5 more minutes.

Crispy Hash Browns

  • Transfer to stacked paper towels to drain off any excess butter.

Crispy Hash Browns

  • Success!

Crispy Hash Browns

  • Beautifully browned, crispy hash browns at home.

Crispy Hash Browns

  • Variation: Chop 1/4 medium pepper and and 1/4 medium onion and mix it into the potatoes before frying.

Crispy Hash Browns

  • Variation: Chopped red and green pepper mixed in with the potatoes before frying. Topped with 1/3 cup shredded cheese.





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