Hash Browns Recipe
Hash browns have a long and delicious history. They first appeared in American breakfast culture in the late 19th century, gaining popularity in diners. The term "hash" comes from the French word "hacher," meaning to chop. The original recipe used finely chopped potatoes that were fried until golden brown.
Equipment
- Box grater or food processor (with a grating attachment)
- Clean kitchen towel or cheesecloth
- Large non-stick skillet or cast iron pan
- Spatula
Ingredients
- 3 large russet potatoes (or about 1½ pounds of potatoes)
- 2 tablespoons butter or cooking oil
- Salt and pepper, to taste
- Optional: garlic powder, onion powder, or fresh herbs for extra flavor
Instructions
- Grate the Potatoes:Begin by washing and peeling the potatoes. Using a box grater or a food processor, grate the potatoes into thin, even shreds.
- Remove Excess Water:One of the most important steps for achieving crispy hash browns is removing the water from the grated potatoes.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. The drier the potatoes, the crispier they’ll be when cooked.
- Season the Potatoes:Place the dried potato shreds in a bowl and season with salt and pepper. You can also add optional seasonings like garlic powder, onion powder, or fresh herbs for extra flavor.
- Heat the Pan:Heat a large non-stick or cast-iron skillet over medium heat and add butter or oil. Once the butter has melted and is sizzling, it’s time to add the potatoes.
- Cook the Hash Browns:Spread the shredded potatoes evenly in the pan, making sure they cover the surface in a thin layer.
- Cook the hash browns undisturbed for about 5-7 minutes, allowing the bottom to develop a golden crust.
- Flip and Cook the Other Side:Once the bottom is crispy and golden brown, carefully flip the hash browns using a spatula. Continue cooking for another 5-7 minutes, or until both sides are crispy and brown.
- Serve and Enjoy:Remove the hash browns from the pan and serve immediately. They pair perfectly with eggs, bacon, or toast!