How to Make Homemade Hash Browns

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

Sweet potatoes are more nutritious, while frozen options can be more budget-friendly.

Coarsely shred three peeled russet potatoes using a box grater or food processor.

Place shredded potatoes in a bowl of water.

Drain the potatoes two or three times in a colander until the water runs clear.

Use a salad spinner lined with paper towels to dry the potatoes completely by spinning.

Add the dried potatoes to a flared side skillet that has been heated with oil and butter.

Wait until there's a good sizzle, then evenly layer the potatoes, pressing them down with a spatula to form a large cake.

Cook until the underside is brown and crisp.

To flip, invert a plate over the top of the skillet and flip the skillet over so the plate has the browned side of the hashbrowns on it.

Place the skillet back on the heat and slide the hashbrowns back into the skillet.

Cook until the other side is brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary