Grandma's Hash Browns

Grandma's Hash Browns

113 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    13 h 20 m
Denyse
Recipe by  Denyse

“My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
  2. The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

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Reviews (113)

Rate This Recipe
P.M.
423

P.M.

Yum! I boiled the Russet potatoes as directed, then put them in an ice water bath for 5 minutes. I only fried them for about 5 minutes per side on medium to medium-high heat (6/10). They were dark-golden crispy on the outside with just the right amount of softness on the inside.

Connie.Andy
381

Connie.Andy

The key to this is the same to good mashed potatoes - the refridgeration. Shirley Corriher in Cookwise explains why this works. The glutens that make potatoes gooey and sticky, crystalize when chilled and once crystalized - they stay that way which makes for non-gooey hash browns and light fluffy mashers.

somethingdifferentagain?!
361

somethingdifferentagain?!

I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.) and letting chill overnight made a great difference. An important thing is not to overcook. You want them to be tender but not falling apart; to shred better. I don't think it is neccesary to add oil, if you brown/crisp LONG ENOUGH before turning. I start out on medium-high heat then turn heat down to med, as soon as they start to brown. Then cook for about *20* minutes on ONE side, THEN TURN. I also like to "cut" (with the spatula) into serving size pieces prior to turning. I sometimes use another buttered pan to finish the other side (more room to turn). FYI; If you "press" down the potatoes at first, and brown/crisp for a long time, cut into serving sizes, they freeze well for reheating in the toaster later. Thank you, Denyse, for sharing. I prefer feeding my family *homemade* to oily, store bought with added preservatives.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 66.6 g
  • 21%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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