Homemade Shredded Hashbrowns (Print Version)
Golden, crispy hashbrowns made with fresh potatoes—perfect for breakfast, easy and delicious.
# What You'll Need:
→ Hashbrowns
01 - 4 medium russet potatoes, peeled and grated
02 - Salt, to taste
03 - Ground black pepper, to taste
04 - 2 tablespoons unsalted butter or vegetable oil, for frying
# Steps to Follow:
01 - Rinse the grated potatoes thoroughly under cold running water to remove excess starch. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
02 - Place a non-stick skillet over medium-high heat and add the butter or oil. Allow to melt and become hot before adding potatoes.
03 - Evenly spread the grated potatoes in a thin layer in the skillet. Season with salt and black pepper. Cook undisturbed for 5 to 7 minutes or until golden brown and crisp on the bottom.
04 - Carefully flip the hashbrowns and continue to cook the other side for another 5 to 7 minutes, or until evenly golden and crispy.
# Additional Tips::
01 -
- Crispy results every time without special equipment
- Simple wholesome ingredients so you know exactly what is in your breakfast
- Ready in about twenty five minutes start to finish
- Flexible for customizing with onions or cheese
02 -
- Great source of potassium and naturally gluten free
- Freezes beautifully after frying if stored flat between parchment
- Meal prep friendly for busy mornings
03 -
- Resist the urge to stir or pat hashbrowns constantly letting them cook undisturbed develops maximum crispness
- If you love extra crunchy edges use a cast iron skillet and let it get really hot before adding potatoes