Very Easy Hash Brown

Very Easy Hash Brown created by May I Have That Rec

A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

directions

  • Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
  • Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
  • Try to squeeze all the juice from the potatoes with a towel.
  • Flavor with salt and pepper according to taste.
  • Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
  • On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
  • Turn it over when golden brown and it's done when both sides are golden and crispy.
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RECIPE MADE WITH LOVE BY

@Icy2097
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@Icy2097
Contributor
"A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier."

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  1. Naturelover
    This makes the best hash browns. After peeling the potatoes, while I'm shredding with my Cuisinart hand held shredder, I preheat my pan on high. I get the oil good and hot. This way the potatoes don't absorb the oil. I make a big pancake. One very large bake potato is enough for two. I leave that burner hot during the whole process.
  2. Terry K.
    I don't have a potato masher. What can I use
  3. Randall O.
    This recipe is way too messy. It is much easier and more consistent to par cook the potatoes. Boil them the night before until firm but not mushy (20-25 minutes). Place in refrigerator overnight, scrap off the skins and grate directly into a pan of hot oil and butter on medium to medium-low heat (you want to see the oil bubbling around the edges.) Watch the heat because if it is too hot, they will burn and if it is too low, they will be soggy -- a light sizzle is good. Cook about 7 minutes on first side and 5 minutes on second side. Don't mess with them while cooking. If you want them softer in the center, just grate a thicker pile in the skillet. This recipe is from an old friend who was a line cook at a restaurant and it has never failed me.
  4. May I Have That Rec
    Very Easy Hash Brown Created by May I Have That Rec
  5. May I Have That Rec
    Very Easy Hash Brown Created by May I Have That Rec
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