Perfect Homemade Hash Browns
Crisp, golden perfection awaits with this recipe for Perfect Homemade Hash Browns! Made from scratch using simple ingredients like russet potatoes, butter, and a touch of seasoning, these hash browns are everything your breakfast dreams are made of. The secret to achieving that irresistibly crunchy exterior lies in rinsing the grated potatoes thoroughly to remove excess starch and squeezing out every last bit of moisture. Cooked to a flawless golden brown in a blend of oil and butter, these hash browns are easy to make and loaded with restaurant-quality flavor. Whether served alongside eggs, bacon, or as a stand-alone treat, these homemade hash browns are guaranteed to elevate any breakfast or brunch spread. Perfect for weekend mornings or whenever you’re craving a crispy, comforting bite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
Instructions
Peel the russet potatoes and grate them using a box grater or a food processor with a shredding attachment.
Place the grated potatoes in a large bowl of cold water. Swirl the potatoes around to release the excess starch. Drain and rinse the potatoes until the water runs clear.
Transfer the rinsed potatoes onto a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much moisture as possible. This step is crucial for crispy hash browns.
Place the dried potatoes in a clean mixing bowl. Add the salt and ground black pepper, and toss until evenly combined.
Heat a large non-stick skillet or cast iron pan over medium heat. Add 2 tablespoons of vegetable oil and 1 tablespoon of butter, allowing them to melt and coat the pan evenly.
Spread half of the grated potatoes in an even layer in the pan, pressing them down gently with a spatula. Avoid stirring or flipping too early.
Cook for 6-8 minutes until the bottom is golden brown and crispy. Gently flip the hash brown using a wide spatula. Add an additional tablespoon of oil and butter if needed, and cook the other side for another 6-8 minutes.
Repeat the process with the remaining potatoes, using the remaining oil and butter.
Transfer the hash browns to a paper towel-lined plate to drain excess oil, then serve hot.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3593 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
