Prep 20 mins
Cook 35 mins
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!
- 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
- Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
- When potatoes are cool enough to handle, grate them with a coarse grater.
- 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.
- Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
- Serve immediately.
These were Excellent! I used bacon grease in place of the vegetable oil and cooked them over medium to high heat, other then that I followed your directions exactly. They were not at all greasy, I think the key to not having greasy hash browns is to partilly cook your potatoes. My husband still thinks his are better, but I like yours, shhh. Thanks EdsGirlAngie....
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
Boiling the potatoes first made a huge difference. The potatoes were soft inside and crispy outside. I didn't wait for them to cool before grating just held the hot potatoes with a towel. I reduced the oil/butter and just used what looked right maybe half. I cooked mine on medium heat they took about 12 minutes (I really wasn't paying close attention to the time.) I've made them twice this week! The second time I added a little onion powder. Made for Recipes without Photos tag.