Hot and crispy hash browns are an American breakfast favourite, often served in pancake houses, diners and any other restaurant where breakfast is served. Although it is easy to enjoy hash browns in your home by heating up a frozen bag from the local grocery store, hash browns made from whole potatoes grated by hand are a delicious alternative for a homemade breakfast. Serve alongside eggs, fruit and toast for a complete and satisfying start to your day.
- Skill level:
- Moderately Easy
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Things you need
- 0.907kg. russet potatoes
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 onion, chopped
- Salt and pepper to taste
Grate potatoes in a food processor with the grater attachment.
Transfer the potato shreds to several layers of paper towels and squeeze out the excess moisture.
Add potatoes to a large mixing bowl and mix with salt and pepper to taste.
Add olive oil and butter to a large skillet. Add the chopped onion and cook over medium heat for 10 to 15 minutes, until the onions are caramelised.
Add potatoes to the skillet and spread them along the bottom of the pan. Cook until the underside is browned. Flip once with a spatula, being careful not to break up the hash browns. Cook until the second side is browned.
Tips and warnings
- Getting moisture out of the potatoes is a key step to cooking crispy hash browns. Wrapping the potatoes in paper towels and squeezing out the moisture several times will achieve the best results.
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