How to Make Hash Browns

Homemade hash browns actually don't take long to prepare. And they're always a hit at breakfast, brunch or even dinner. Follow this recipe when you want to make some homemade hash browns from scratch.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 c. finely chopped onions
• 1/4 tsp. salt
• 3 medium potatoes (1 lb.) such as russet or yellow
• 3 tbsp. butter
• skillets
• 1/8 tsp. black pepper
• Skillets
• Skillets
• 1/4 tsp. salt
• 1/4 c. finely chopped onions
• 3 tbsp. butter
• 1/8 tsp. black pepper
• 3 medium potatoes (1 lb.) such as russet or yellow

Recipe for Four People

1. 
    

   Peel potatoes and coarsely shred them. You should have about 3 cups.

2. 
    

   Rinse the shredded potatoes and pat dry well with paper towels - or dry in a salad-spinner.

3. 
    

   Combine the potatoes, onion, salt and pepper.

4. Melt butter in a large skillet over medium heat.

5. 
    

   Using a spatula, pat potato mixture into skillet, reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.

6. 
    

   Cut into 4 wedges and turn. Cook another 8 to 10 minutes or until golden and the potatoes are cooked. Serve.

Tips & Warnings

• You can use a non-stick skillet, but if you do, don't use a knife to cut the potatoes into wedges. You'll ruin the non-stick surface. Use a plastic utensil, such as a pancake turner. Or don't bother cutting it into wedges at all; try to flip the whole shebang as is. Even if it falls apart, it will still taste good.

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[goodsense]

on 2/8/2010 Thanks for this article. I had tried before but it seemed to take forever to get them cooked and they never got crispy. I didn't know to dry them, maybe that was it. Thanks!

[jam89015]

on 12/28/2009 You make this sound really easy... I will give it a try, Thanx

[buggers]

on 8/29/2009 I dont know what happened but this recipe took me two hours and came out tasting like donkey balls. Is this how long it took other people.

I'm like freakin' crying over here guys. To aakmea - you cant eat raw potatoes unless your like horse or something.

[Zarn]

on 4/26/2008 You can also use leftover baked potatoes and skip step 2. Just slice the potato, skin on, in half length wise then use the skin as a "holder" while you grate it.

[WayneSR]

on 10/20/2007 Instead of drying the shredded potatoes with a paper towel, use a POTATO RICER instead to squeeze out the moisture!