Perfect Homemade Hash Browns

Submitted 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!"

 

• Ready In: 55mins
• Ingredients: 4
• Serves: 3

ingredients

• 453.59 g medium-sized russet potato, peeled but left whole (I like to use older potatoes)
• 59.16 ml vegetable oil
• 29.58 ml 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

[Sheri-bdb]

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....

 

[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

 

[Seattle Lori]

Absolutely delicious! They were easy to prep and cooked up crispy and restaurant quality.

 

[Lawrence]

This is the best hash browns I ever made. Very happy I found your recipe. Perfection!

 

[momaphet]

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.