How to Make Homemade Shredded Hash Browns
Deliciously crispy homemade shredded hash browns made from scratch!
Servings: 2
Calories: 258kcal
Equipment
- Large nonstick skillet
Ingredients
- 1 russet potato
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 2 tablespoons cooking oil
Instructions
- Peel desired amount of skin off potato,
- Shred potato through a cheese grater or food processor.
- Rinse shreds under cold running faucet until starch has been removed.
- Drain the water and wrap clumps of shredded potato in cheesecloth or ricer and squeeze tightly to remove all excess moisture.
- Place shredded potaotes in a large bowl and mix with salt and pepper to taste.*
- Melt butter in non-skillet with oil. Place hash in hot pan on medium-high heat and press with spatula to flatten into a uniform thickness around pan.
- Once bottom is golden brown and crispy divide into four sections and flip (or keep it whole if you are able to flip it), continue cooking until it has the desired crispness.
Notes
*Onion powder, paprika, or garlic powder can also be added if you desire more seasonings.
Nutrition
Calories: 258kcal | Carbohydrates: 19g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 444mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 6.1mg | Calcium: 14mg | Iron: 0.9mg