Hash Browns are a classic breakfast side dish to pair with eggs, bacon, and more!
Prep Time 5 minutes
Cook Time 20 minutes
Soak Time 10 minutes
Total Time 35 minutes
- 3 russet potatoes (2 pounds), peeled
- 8 tbsp butter divided
- 1/2 tsp salt
- 1/4 tsp black pepper
Using the shredding disk of a food processor, shred the potatoes and immediately put into a big bowl of cold water in between shredding batches, to keep the potatoes from browning.
Rinse the shredded potatoes in a colander, then put back into a big bowl of cold water. Soak for 10 minutes, then drain and rinse again.
Squeeze as much water from the potatoes as you can with your hands, then transfer to a kitchen towel and wring out the potatoes even more, soaking up any moisture that you can.
Unless you have a really large skillet, like 14", I recommend using two nonstick skillets to cook (I use a 10" and a 12"). Heat each one over medium heat, and melt 2 tbsp of butter in each pan.
Split the shredded potatoes between the two pans, and season each batch with 1/4 tsp salt, and 1/8 tsp black pepper.
Let the potatoes sit in the pan for 4-5 minutes, without stirring, until the bottom has browned, then start tossing the potatoes around to start cooking the other side.
Add another 2 tbsp of butter to each pan, and cook for an additional 15 minutes, stirring/flipping every 5 minutes or so, to continue cooking and browning the hash browns.
Do a final taste test for seasoning, and add more salt and pepper as needed. Serve the hash browns promptly, while warm. Enjoy!
Calories: 330kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 501mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 9.1mg | Calcium: 28mg | Iron: 1.4mg