RCI-VG.002.0056.001
Hash Browns
Breakfast or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. This recipe refers to the shredded version, which is the most common in many parts of the United States.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- two potatoes1 unitwashed
- one half onion1 unitfinely chopped (Optional)
- plenty of cooking oil (Canola is good — see smoke point information)1 unit
- two tablespoons of flour OR one egg1 unit
Method
1
Peel and coarsely grate the potatoes using a box grater or food processor, then place the shredded potatoes into a large bowl of cold water and let soak for 5 minutes to remove excess starch.
5 minutes
2
Drain the potatoes and transfer them to a clean kitchen towel or several layers of cheesecloth, then wring and squeeze out as much moisture as possible until the potatoes feel nearly dry.
3 minutes
3
Transfer the dried potatoes to a clean bowl and season generously with salt and black pepper, tossing to distribute the seasoning evenly.
1 minutes
4
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat and add a generous layer of butter, oil, or a combination of both until shimmering and hot.
2 minutes
5
Add the shredded potatoes to the skillet and press them down firmly into an even, compact layer using a spatula.
1 minutes
6
Cook undisturbed over medium heat until the bottom develops a deep golden-brown crust, checking occasionally by lifting an edge with the spatula.
7 minutes
7
Carefully flip the hash browns in sections or as a whole using a wide spatula, then press down again and continue cooking until the second side is equally golden and crisp.
6 minutes
8
Transfer the hash browns to a plate lined with paper towels to drain briefly, season with additional salt if desired, and serve immediately while hot and crisp.
1 minutes