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Hash Browns
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½pounds russet potatoes, about 3, peeled and coarsely grated
- 1tablespoon vegetable oil, more as needed
- Salt and pepper to taste
Preparation
- Step 1
Combine all ingredients in a bowl and mix thoroughly.
- Step 2
Place a 10-inch nonstick skillet over medium-high heat for about 2 to 3 minutes. Spread potato mixture evenly in pan and press with spatula. Cook until bottom browns, about 10 minutes. If potatoes look too dry, add just enough oil to lightly coat. Flip with spatula and continue cooking until browned. Cut into wedges and serve warm.
Private Notes
Cooking Notes
In order to achive a good hash brown potatos is necesary to squeze the grated potatos as much as possible, otherwise they will be sogy
I always par boil the potatoes and refrigerate them overnight. Then proceed with the recipe. Works like a charm!
I've always soaked the grated potatoes in icy cold water for maybe 5 minutes, then let them drain in a colander, while squeezing them dry. It keeps the potatoes from becoming mushy while frying.
If you boil the potatoes, the result is no longer "hash browns" but some strange version of cottage fries or home fries.
A lettuce spinner works great to extract water from grated potatoes.
Just tried this- absolutely awful, grey, wet, raw mess. Either cook, then grate, or drain/squeeze the grated potatoes prior to cooking. Especially if you use baked potatoes that have been allowed to age overnight in a cabinet, the grated version can be very nice.
I've always soaked the grated potatoes in icy cold water for maybe 5 minutes, then let them drain in a colander, while squeezing them dry. It keeps the potatoes from becoming mushy while frying.
i used a large iron skillet, and plenty of butter - clarified butter actually. delicious.
No need to boil the potatoes as some suggest; the taste/texture is different and better if you don't. Probably a matter of preference but boiling totally unnecessary!
If you boil the potatoes, the result is no longer "hash browns" but some strange version of cottage fries or home fries.
In order to achive a good hash brown potatos is necesary to squeze the grated potatos as much as possible, otherwise they will be sogy
Russet potatoes were way too wet. Other recipes call for wringing them before using, that may help. I ended up breaking into four to cook more thoroughly. That helped.
I always par boil the potatoes and refrigerate them overnight. Then proceed with the recipe. Works like a charm!
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