Make these crispy homemade hash browns just like they are in a restaurant. So simple that you will want to add this to your meal planning for the week often.
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Restaurant Style Recipes
I started working in restaurants when I was just thirteen years old. The first place was a breakfast diner. Within months of working there as a dishwasher, I had to learn how to cook for the breakfast crowd. Hash browns was on the menu.
Let the Potato Shine Through!
This recipe uses just the potato, olive oil, salt, and pepper. That’s it! No fillers.
First a word about what type of potato works well for this recipe. Often russet potatoes are used. Yukon Gold is also a nice choice. However, I have come to realize that my all-time favorite potato for making hash browns is the red potato. Why? I think it gets a bit sweeter in the cooking process. Just love them.
Do you crave restaurant-style hash browns? Well, now you can make them at home.
Learn the Easy Secrets to Making the Perfect Hash Browns
Here’s how you can make them perfectly browned and extra crispy, every time.
Peel and wash the potatoes. Pat Dry. Grate the potatoes by hand with a box grater or something similar. I have found that if I use a food processor, the potatoes get too watery and the potatoes bake in the pan rather than crisp up. Here is the box grater that I use – very old fashion and simple. While you can use oil or butter, I have found that olive oil adds a delicious flavor and helps the potatoes crisp nicely.
Spread the potatoes out in the pan so they can cook quickly and crisp up. Lastly, give the potatoes time to cook in the pan.
I like my hash browns with butter and salt. My husband likes them with ketchup. Enjoy your side dish your favorite way – just like you do when you go out to eat.
Crispy Homemade Hash Browns
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Kitchen Essentials
Ingredients
- 4 Medium Potatoes You can use any kind, I prefer red.
- 4 TBL. Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Wash and peel the potatoes. Grate on a box grater. I like to do this on a plate or my cutting board. The potato shreds come off easier to add to the pan. Use right away or the potato will oxidize. (If you do not plan on using right away, you can put the potatoes in water -if you do this, make sure that you squeeze all the water out before frying).
- Use a non-stick frying pan. For 4 potatoes, I like to use a 12 inch pan. If you need to make more, make them in batches. Add the olive oil and using medium-high heat, get the oil hot. Add the potatoes and spread them out in the pan.
- Cover with a lid and cook 5 minutes. After 5 minutes are up, use a wide spatula and turn the potatoes. (The lid helps the potatoes cook through and leaving the potatoes without turning helps the bottom crisp).
- Once you have flipped the potatoes, continue cooking (without the lid this time) until the other side is crispy-approximately 3-5 minutes. Sometimes, I will flip the hash browns back over and crisp up the first side a bit more if needed. Add your salt and pepper. Enjoy!
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.