Perfect Homemade Hash Browns
photo by momaphet
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
3-4
ingredients
- 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
- 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.
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Reviews
-
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....
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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.
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Tweaks
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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....
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois