Grandma's Hash Browns108 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 13 hr 20 min
“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!” - by Denyse
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 337 cal
- 6.1 g
- 66.6 g
Based on a 2,000 calorie diet
Reviews (108)Rate This Recipe
"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-g..." See moreolden crispy on the outside with just the right amount of softness on the inside."
"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 chill..." See moreed and once crystalized - they stay that way which makes for non-gooey hash browns and light fluffy mashers."
"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 t..." See moreo 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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