How To Make Hash Browns From Boiled Potatoes 4 Easy Steps to Delicious Crispy Hash Browns

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Prep:
15 mins

Cook:
20 mins

Total:
35 mins

Servings:
4 servings
Nutrition Facts (per serving)
346 Calories
14g Fat
49g Carbs
6g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 346
% Daily Value*
Total Fat 14g 19%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 106mg 5%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 6g
Vitamin C 19mg 94%
Calcium 42mg 3%
Iron 2mg 14%
Potassium 1251mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe for hash brown potatoes is made from shredded potatoes that are cooked in hot butter and oil until crispy, and then salted and peppered to taste. They can be prepared on a griddle or a skillet and enjoyed not just for breakfast but with any meal.

Russet potatoes, also known as Idaho potatoes, are used here because they have a low-moisture and high-starch content, making them ideal for frying. The trick is to boil the potatoes until they are still a little al dente otherwise, when you grate them, they will turn to mush.

Ingredients

  • 2 pounds russet potatoes, boiled until still a little al dente, cooled, and peeled

  • 5 tablespoons oil, or clarified butter, or a mixture of the two

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Use the grater attachment of a food processor or a hand grater to shred the cooked and cooled potatoes.​

  3. Heat your griddle or skillet over high heat and add the oil and/or clarified butter.​

  4. Add the shredded potatoes and flatten them against the griddle or skillet.​

  5. When the potatoes are browned on the bottom (about 10 minutes, but don’t let them burn), flip them over and brown the other side until very crispy.

  6. Season the hash browns with salt and pepper and serve hot. Enjoy.

Variations

Potatoes are a blank canvas that can be treated in so many ways. The same is true of hash browns. Consider these variations or make up your own flavor sensation.

  • Hash brown O’Briens, or simply O’Brien potatoes, are made by sautéeing chopped red or white onion, red and green bell peppers, and minced garlic in the butter/oil for about 5 minutes or until tender before adding the potatoes.  
  • Add cooked and crumbled breakfast sausage or chopped cooked bacon or ham for a meat-lover’s version of hash browns. (If leftover meat is the primary ingredient, it is known simply as hash, as in corned beef hash.)
  • A little shredded cheddar cheese or another cheese you like can be scattered over the top of the potatoes after they have been flipped. While the bottom cooks, the heat of the pan will melt the cheese.

How Hash Browns Got Their Name

Hash browns, also known as hash brown potatoes, hashed browns, and hashed brown potatoes, got their name from the French word hacher, which means to chop. They started appearing on breakfast menus in American restaurants around the turn of the last century and became a hit.

Purists will tell you that anything other than a riced or shredded potato cooked in hot fat until crispy is not hash browns, but you will find country fried potatoes and home fries being called hash browns in other regions throughout the states.

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