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Buttery Homemade Hash Browns

Buttery Homemade Hash Browns

Making hashbrowns involves only a few simple ingredients, but the payoff is delicious, buttery potatoes -- perfect to serve with eggs, applesauce or whatever you want.MORE+LESS-

Salt and pepper, to taste

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    In a medium saucepan, heat a few inches of water to boiling. Once the water is boiling, shred the potatoes quickly and submerge in the water. Cook for 3 minutes and then drain the potatoes in a fine mesh strainer. Press down with a paper towel (or spoon) to remove as much water as possible. But be carefully, it will be HOT.

  • 2

    Set a large nonstick skillet on the stove. Heat it on medium heat (actually a hair below medium is best). Add olive oil to the pan and spread around.

  • 3

    Add the potatoes to the skillet and spread to an even layer. Cook for 5 minutes, then flip and cook for an additional 5 minutes. Flip again.

  • 4

    Add the butter to the pan, allowing it to melt. Quickly toss the potatoes with the butter. Let cook for 5 more minutes, flipping once, until golden.

No nutrition information available for this recipe

More About This Recipe

  • Here is our second post on fabulous fall breakfasts. Don't miss the first one from last week: Pumpkin Muffins.

    Hash browns, an egg over easy and fresh fruit ... delicious. This isn't a diner plate though -- it's something you can make at home in less than 30 minutes.

    But let's talk about those hash browns.

    Making homemade hash browns seems like an easy task: shred potatoes, fry, season, serve. But it's not quite that simple.

    See, if you shred and fry the potatoes, you will get perfectly tasty hash browns that are ... blue. Kind of a slate blue, with bits of golden brown. And while they will be perfectly edible and tasty, they won't be very pretty. And what's that thing they say about eating with your eyes first?

    So, if you want perfectly cooked, pretty, delicious hash browns, you have to start by parboiling the potatoes. Basically, you boil water, shred the potatoes quickly, cook them for three minutes and then carefully squeeze out any excess water (it will be hot, so be careful!). That small, fast step will stop oxidation (the process that makes them turn blue) in its tracks and speed up the overall cooking time.

    Then you press the water from the potatoes, and proceed with the fry, season and serve steps. With my delicious Buttery Homemade Hash Browns, you finish them off with just a bit of butter. It helps them get that final browning and makes them taste out of this world. You will never look at hash browns the same after this.

    Sarah W. Caron (aka scaron is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.


How to make the world's crispiest hash browns

I suck at hash browns. My efforts are so lackluster I feel inadequate as a father. Saturday mornings, I’d throw a bag full of wet potato shreds into the skillet—five minutes would go by, then 10, 15, and by minute 20 the potatoes would still be white and uncooked. What would end up on the plate wasn’t golden crispy pleasure, more the mess left when a baked potato explodes in the microwave.

I needed a hash brown intervention.

Luckily a book arrived at my desk recently called Breakfast: The Cookbook . It’s a 464-page compendium of how people around the world cook breakfast, from huevos rancheros in Mexico to toast with kaya (coconut jam) in Singapore and champorado, the chocolate rice porridge from the Philippines.

I immediately turned to the page about hash browns, and noticed a few things I wasn’t doing. For one, I could’ve shredded a whole potato rather than used the bagged stuff. It’s really not that much more labor intensive, provided you have a box grater at the ready. The second thing I wasn’t doing: I should’ve soaked the potato shreds in water to remove the starch, then dry the spuds with a towel. Of course, this made all the sense in the world: Wet potatoes don’t make crispy potatoes.

I reached out to the book’s author, Emily Elyse Miller, for additional guidance.

“[You should] probably add more butter or oil than you’d expect—I use oil to cook, then add a little butter at the end,” Miller told The Takeout. “And you can’t touch it for seven minutes (which honestly, is the hardest part), flip, then cook another four or so minutes without touching it.”

  1. Grate your own potatoes.
  2. Rinse out the starch.
  3. Dry it out.
  4. Use more oil than you think you need.
  5. Patience.

I used Miller’s recipe today. It was more than crispy my three-year-old called the hash browns a “potato record.” I bit into it: the dang thing shattered. I felt like an adequate father again.


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Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation.

Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes.

In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes.

Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove the lid, season with salt and pepper, and flip.

Continue cooking for an additional 1-2 minutes.

Makes 1 serving of hashbrowns. Enjoy!

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What Goes Well With Hash Browns?

The tried and true breakfast of eggs, bacon, hash browns, and pancakes or waffles is enough to get my mouth watering! But these hashbrowns are so versatile you could serve them a million different ways. Use them to make Funeral Potatoes, bake them with a breakfast casserole, throw them in a breakfast burrito, or add them to some breakfast quesadillas!