Perfect Homemade Hash Browns

READY IN: 55mins
Recipe by EdsGirlAngie

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!

Top Review by sheriboren

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....

Ingredients Nutrition

  • 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


  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.

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