Hash Browns

Name: Hash Browns
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium Russet Potatoes, peeled and coarsely shredded (about 2 lb); 1/2 small Yellow Onion, finely minced; 1 tsp Kosher Salt; 1/2 tsp Ground Black Pepper; 3 tbsp Unsalted Butter; 2 tbsp Vegetable Oil

Crispy on the outside and tender inside, these classic hash browns are a simple, comforting breakfast staple. Shredded potatoes and onion are drained well, seasoned, and fried in butter and oil until deeply golden and irresistibly crunchy.

Crispy on the outside and tender inside, these classic hash browns are a simple, comforting breakfast staple. Shredded potatoes an... Show more

Traditional American Recipe

Health Grade

B · Healthy

Rating

4.3

Time

35 min

Price

0,26 €

Calories

243 kcal

vegetarian

low calorie

easy

gluten free

Method

Prep the potatoes

Give the Russet Potatoes a good scrub, peel them, and coarsely shred them on the coarse side of a box grater. Finely mince the Yellow Onion so it blends into the hash browns instead of leaving big chunks.

Rinse and dry

Put the shredded potatoes in a bowl of cold water and swish them around briefly to wash off extra starch. Drain them well, then squeeze them in a clean kitchen towel until the shreds feel as dry as you can get them.

Season the mix

Toss the dry potatoes with the minced onion, the Kosher Salt, and the Ground Black Pepper until everything is evenly seasoned and the shreds are lightly separated. Keep the mixture loose instead of packing it down.

Heat the skillet

Set a large skillet over medium heat and melt the Unsalted Butter with the Vegetable Oil until the butter foams and the fat looks glossy. Swirl the pan so the bottom is evenly coated.

Fry until crisp

Scoop the potato mixture into the skillet in 4 thin mounds, then press each mound down lightly with a spatula so it makes good contact with the pan. Cook undisturbed for 4 minutes, until the bottoms are deep golden and crisp, then flip carefully and cook for 3 minutes more until the other side is browned and the centers are tender. Repeat with any remaining mixture, adding a little more butter and oil if the pan looks dry.