This hash browns recipe is shredded potato fried into a crisp cake. It is not breakfast potatoes cut in cubes, or funeral potatoes.
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Hash Browns
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Hash Browns. From Your Daily Hit.
Ingredients
Scale
- 1 1/2 pounds (680g) russet potatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons oil
Instructions
- Shred the potatoes and rinse them. Squeeze them very dry in a towel. Toss with salt and pepper.
- Heat oil in a skillet until it shimmers.
- Press the potato into an even layer. Cook 6 to 8 minutes. Flip and cook until the second side is brown.
Notes
The squeeze is the recipe. Wet shreds steam and never brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Potato
Russet. A waxy potato stays gummy.
Rinse
It washes off surface starch so the cake can crisp.
Flip
One confident flip, or in quarters if the cake sticks.
Fat
Oil or clarified butter. A dry pan sticks.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Frozen shreds?
Thaw and squeeze them.
Onion
A handful, squeezed with the potato.
Storage
Best immediately. Re-crisp in a hot pan.
Oven
400°F on an oiled sheet, 25 minutes, turning once. The pan is crisper.
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