Ingredients for Perfect Homemade Hash Browns
- 2 pounds Russet potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1/2 medium onion, thinly sliced (optional)
- 1-2 jalapeños, finely chopped (optional)
- 1/2 cup shredded cheddar or your favorite cheese (optional)
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How to Make Perfect Homemade Hash Browns
- Peel and wash 2 pounds of russet potatoes. Cut into 1-inch chunks.
- Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until easily pierced with a fork.
- Drain potatoes thoroughly and let them cool completely. This step is crucial for crispy hash browns.
- Once cool, grate the potatoes using a box grater. Place grated potatoes in a clean kitchen towel or several layers of paper towels; squeeze out as much excess moisture as possible.
- In a large non-stick skillet (12-inch or larger), heat 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium-low heat.
- Add the grated potatoes to the skillet, gently spreading them into an even layer. Do not press down.
- Cook undisturbed for 10-15 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the hash browns using a large spatula. Cook for another 10-15 minutes on the other side, until golden brown and crispy.
- If desired, top with sauteed onions (1/2 medium onion, thinly sliced), jalapeños (1-2, finely chopped), and/or shredded cheese (1/2 cup cheddar or your favorite cheese) during the last few minutes of cooking.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
36g
Carbs
8g
