If you have potatoes, onion, and butter plus a free half-hour, you can have homemade hash browns for breakfast or dinner -- they really are that easy. We'll cover the basics and a few variations.
Visit a restaurant that boasts a great breakfast and you're likely to find hash browns as the favorite side with eggs. Steak-and-chop houses also indulge diners with sides of crispy, golden shredded potatoes. Hash browns, also called hashed brown potatoes, have been around in the United States since at least the 1890s. According to the Idaho Potato Commission, hash browns were a popular breakfast dish in New York and served in the city's top hotels as well as in railroad dining cars. Some historians believe they became popular as a way to use leftover potatoes, while others speculate that they are based on the centuries-old Swiss rosti potato recipe – shredded-potato pancakes browned on both sides. Hash browns are quick, simple, and economical when made from scratch. They can be flavored with a variety of ingredients or used as the starting point for popular casseroles. Our basic recipe offers options for both shredded and chopped potatoes, plus ideas for add-ins.
1. Prepare the Potatoes
This recipe makes four side-dish servings.
Tip: If you prefer, you can cook the potatoes in batches in a smaller skillet. Keep potatoes warm in a baking pan in a 300°F oven.
How to Make Chopped Hash Browns
Some people prefer the chopped form of hash browns. These are made similarly to shredded hash browns. However, because the potatoes are cut a bit larger, they are cooked for a few minutes first. This method makes four servings.
Before cooking, stir in one of the following combinations:
-Every cook should know how to make hash browns that are crispy and perfectly cooked everytime. For the best hash browns, start by coarsely shredding 3 peeled rustic potatoes with a box grater or food processor. Place shredded potatoes in a bowl of water. Drain the potatoes 2 or 3 times in a [unk] until the water runs clear. This helps get rid of some of the starch. Now comes the fun part. Get out your salad spinner and line it with paper towels. Add in your potatoes and get spinning. Spin until the potatoes are completely dry. Add the potatoes to a flared side skillet that's been heated with oil and butter. Wait 'til there's a good sizzle going and evenly layer your hash browns pressing them down with a spatula to form a large cake. Cook until the under side is brown and crisp. To flip, invert the plate over the top of your skillet and put your skillet over so your plate has brown side up hash browns on it. Place your skillet back on the heat and side the hash browns back in your skillet. Cook until the other side is brown and you'll have crispy, restaurant worthy hash browns that are worth the effort.