Perfect Homemade Hash Browns

EdsGirlAngie's Note:

They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 3

• 1 lb medium-sized russet potato , peeled but left whole (I like to use older potatoes)
• 4 tablespoons vegetable oil
• 2 tablespoons butter
• salt and pepper

Directions:

1. Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
2. When potatoes are cool enough to handle, grate them with a coarse grater.
3. In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
4. Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
5. Serve immediately.

Reviews

[~Nimz~]

These were very crispy on the outside, but turned out very greasy. I cooked the potatoes on medium heat and it still took about 25-30 minutes to brown. The taste overall was good but a little greasy for our likes. I think next time I will cut down on the oil and butter

[Mrsfizz]

This is the only recipe for hash browns that has worked for me!! We're going to be having a lot of hash browns from now on!

[StacyMD187373]

These were quite tasty. I did go ahead and cook over medium high heat which worked well. I boiled the potatoes longer than 10 minutes (until almost done), but then they didn't grate very well. So we ended up with more like mashed potato pancake, but it was still pretty tasty for being fairly quick. I also didn't use quite the amount of oil or butter called for. Thanks for posting!