A Treatise on How to Make Homemade Shredded Hash Browns
Deliciously crispy homemade shredded hash browns made from scratch!
- 1 baking potato
- 1 TBSP Butter
- 2 TBSP Oil
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 moisture.
Mix salt and pepper with shredded potatoes
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 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.
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