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Classic Homemade Hash Browns Easy Recipe

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Hash browns and over easy eggs on a white dish with sprigs of greens

Learn how to make homemade hash browns that rival those you get at the Waffle House or Denny’s. You can make a meal out of a big plate of hash browns by tossing in some of your favorite add-on vegetables or meats. They are also a good side dish with breakfast, lunch or dinner.

How To Shred Potatoes For Hash Browns

First things first, right. Shredding the potatoes for making homemade hash browns is where we begin. Select any one of these three options that works best for you to shred your potatoes. It doesn’t matter if you leave the skin on but if you do, be sure to wash the potato under running water using a vegetable brush.

A Mandolin Slicer, like this one with great reviews, works well for shredding potatoes. I love my mandolin slicer and use it often. A word of caution, they are sharp! Be careful.

You can use a Hand Grater for shredding potatoes as long as it’s a nice sturdy one preferable with a handle to steady it on the top, like this one. This would likely be the slowest method but if you own a grater and don’t want to buy something else, a grater will get the job done.

A good Food Processor, like this one will get the job done. It will probably take longer to get everything ready than it will for the Food Processor to shred the potatoes. This is likely the most desirable method with less risk for your fingers.

shredded potatoes for making hash browns

Soaking Shredded Hash Brown Potatoes

Opinions are divided on this topic but everyone seems to agree the purpose for soaking is to remover excess starch which makes for a crispier hash brown. Some folks say to soak for 15 minutes, some say just rinse under running water and others will soak the shredded potatoes overnight. We are going with 15 minutes.

Typically, for best results, shred your potatoes into a bowl of cool water. Once you have finished the shredding process, let the potatoes sit in the water for about 15 minutes then drain in a colander. Rinse in the colander to remove any remaining starch. The water should run clear to let you know you are finished.

Kitchen Hack: If you own a salad spinner, use it to remove excess water from the shredded potatoes

Drain, very well. Let the potatoes drip for a few minutes in the colander. It is important to get all of the water out of the potatoes before cooking to avoid mushy hash browns. You can squeeze handfuls to remove excess water and then place them in thin layers between two sheets of paper towels to pat dry well. If you own lint free kitchen towels, use that instead of paper towels to remove the water. Spread the shredded potatoes out on the towel and roll, sort of like a jelly roll, to squeeze the water from the potatoes into the towel.

shredded cheddar cheese

Ingredients for Homemade Hash Browns

  • 3 Cups Shredded potatoes, rinsed and dried
  • 1/2 Cup chopped onion, I use Vidalia sweet onions
  • 1 cup finely shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 3 Tbsp. Canola oil
  • 2 Tbsp. Unsalted butter

Optional Ingredients for Hash Browns

  • 1/2 tsp garlic powder
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. cayenne
  • 1/2 tsp. paprika
  • Chopped Mushrooms
  • Jalapeno peppers
  • Diced Tomatoes
  • Chopped Bacon

How To Cook Homemade Hash Browns

Prepare the potatoes by shredding then soaking in cold water for about 15 minutes. Drain well and pat completely dry.

Add the shredded potatoes, onions, cheese and seasonings to a large bowl and toss to blend well.

Using a large cast iron skillet over medium heat, heat the oil and melt the butter together. The butter will melt while the oil is heating.

Hash Browns cooking in an iron skillet
Hash Browns cooking in an iron skillet

Working in batches, add the potatoes to the skillet and shape into patties. This is where you make them thin for a crispy result. Don’t pile the hash browns too full or they will not come out crispy. Cook until golden brown, approximately 4-5 minutes before flipping over with a long spatula. Cook for another 4-5 minutes, or until golden brown and crispy.

Remove from skillet when they are golden brown and crispy to your liking.

Add more butter and oil if you need to in order to continue cooking in batches until all of your hash browns are done.

An Iron skillet full of hash browns

If you want to make a meal out of homemade hashbrowns, simply made one big batch in the skillet instead of several small batches. Add in any of your favorite toppings before cooking.


Do you need a Cast Iron Skillet? I recommend this one found on Amazon. It is made by Lodge which is the top quality brand of cast iron cookware. I have visited the Lodge store in Sevierville, Tennessee and loved it.


Yield: 4

Classic Homemade Hash Browns Easy Recipe

Homemade Crispy Hash Browns served on a white plate with over easy eggs

Learn how to make hash browns at home that rival those you get at the Waffle House because homemade is always better. You can make a meal out of a big plate of hash browns by tossing in some of your favorite add-on vegetables or meats.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 3 Cups Shredded potatoes, rinsed and dried
  • 1/2 Cup chopped onion, I use Vidalia sweet onions
  • 1 cup finely shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 3 Tbsp. Canola oil
  • 2 Tbsp. Unsalted butter

Instructions

Prepare the potatoes by shredding then soaking in cold water for about 15 minutes. Drain well and pat completely dry.

Add the shredded potatoes, onions, cheese and seasonings to a large bowl and toss to blend well.

Using a large cast iron skillet over medium heat, heat the oil and melt the butter together. The butter will melt while the oil is heating.

Working in batches, add the potatoes to the skillet and shape into patties. This is where you make them thin for a crispy result. Don’t pile the hash browns too full or they will not come out crispy. Cook until golden brown, approximately 4-5 minutes before flipping over with a long spatula. Cook for another 4-5 minutes, or until golden brown and crispy.

Remove from skillet when they are golden brown and crispy to your liking.

Add more butter and oil if you need to in order to continue cooking in batches until all of your hash browns are done.

Serve and enjoy!

Notes

Optional Ingredients:

  • 1/2 tsp garlic powder
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. cayenne
  • 1/2 tsp. paprika
  • Chopped Mushrooms
  • Jalapeno peppers
  • Diced Tomatoes
  • Chopped Bacon


Top your hash browns with ketchup, honey mustard or ranch dressing if you like.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 878Total Fat 65gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 40gCholesterol 71mgSodium 1410mgCarbohydrates 59gFiber 6gSugar 7gProtein 19g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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