Hash brown potatoes should be crispy on the outside and tender on the inside. You won’t believe how simple it is to make the perfect homemade hash browns.
Using a box grater (or food processor), shred potatoes using the coarse side (or coarse shredder attachment).
Place the shredded potatoes in a large bowl of cold water.
Swirl and drain.
Repeat three times or until the water runs clear.
Place the shredded potatoes in a clean tea towel and squeeze out the moisture or use a potato ricer to draw out the moisture. You can also line a salad spinner with a clean tea towel and spin until the potatoes are dry.
Place "dry" potatoes in a large bowl.
Add your favorite seasonings (if using).
Over medium-high heat, heat 1 tablespoon of oil and 1 tablespoon of butter in a 10-12-inch cast iron or nonstick frying pan. Make sure to cover the entire pan.
Add the potatoes and spread evenly throughout the pan.
With the help of a spatula, press down and flatten into an even layer (¼-½ inch).
Lower heat to medium, and cook, without stirring, for about 10 - 12 minutes.
Just before flipping, add salt.
Place an inverted plate over the skillet, grab both the pan and the plate with oven mitts, and turn them over in one swift motion. You can view this method in the recipe video included in this article.
Place the pan back on the stove. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter and carefully slide the half-cooked hash brown back onto the pan.
Slide the hash brown back into the pan and continue to cook for another 8 minutes.
Once again, let it cook without moving it. Set the timer for about 8 minutes or until golden and crispy.
Remove from heat and garnish with your favorite toppings.
Video
Notes
Before cooking the shredded potatoes, squeeze away as much moisture as possible to guarantee a crispy crust.
Using a well-seasoned cast iron skillet will help in achieving the perfect crust.
To ensure that the potatoes don’t stick to your cast iron pan, ensure it's heated for a few minutes before adding the butter and oil.
Allow the potatoes to cook for the recommended time before flipping them. Flipping them too early may cause them to fall apart.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. * recipe adapted from recipe in Cook's Secrets Magazine