Homemade Hash Browns Recipe - Laura Vitale - Laura in the Kitchen Episode 545

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

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

Fill a big bowl with cold water.

Grate the peeled russet potato using a box grater and add the shredded potato to the bowl of cold water to soak for 5 minutes.

After 5 minutes, use a potato ricer to squeeze out the water from the shredded potato. Alternatively, use a kitchen towel to squeeze out the water.

Grate the shallot into the dried potato mixture.

Add 1 egg white and a little bit of flour to the potato mixture, season with salt and pepper, and mix everything together with a spoon.

Preheat a skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan.

Use a 1/3 measuring cup to portion the hash brown mixture into the hot oil, then flatten it out with the back of the cup or a spatula.

Cook the hash browns for 6-7 minutes on the first side without flipping until they are crispy. If they look like they are burning after 2 minutes, reduce the heat.

Flip the hash browns and cook for another 5-6 minutes on the second side until crispy.

Cooking Techniques

Equipment Needed

Spice Level: