Perfect Homemade Hash Browns

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
- Serves:
- Units:
15
People talking
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@EdsGirlAngie
Contributor
@EdsGirlAngie
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.Reply
see 13 more