Name: Perfect Homemade Hash Browns
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3-4 serving(s)
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

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Recipe by EdsGirlAngie

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Perfect Homemade Hash Browns created by momaphet

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:

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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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RECIPE MADE WITH LOVE BY

@EdsGirlAngie

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@EdsGirlAngie

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"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!"

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review by Seattle Lori

3/3/2021

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

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review by lawrencemovies

12/23/2018

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

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photo by momaphet

3/28/2013

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review by momaphet

3/28/2013

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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review by adopt a greyhound

3/24/2013

Turned out great but there is a fine line between crisp and over done. Had to do the first side almost 20 min. and then 10 on the second side.

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