- add review
- #64858
Want perfect hash browns every time? This recipe teaches you the tricks that restaurants and diners use.
serves/makes:
ready in:
2-5 hrs
4 reviews
ingredients
4 cups peeled and shredded potatoes
1 teaspoon salt
1 cup ice
water
vegetable oil, for frying
directions
Place the shredded potatoes in a 2 quart bowl. Add the salt and ice and enough water to cover the potatoes. Stir to mix in the salt.
Cover the bowl and place in the refrigerator for 2 hours.
Place the soaked potatoes in a colander. Rinse with cold water then drain completely.
Heat a large, cast iron skillet over medium heat. Add enough vegetable oil to lightly coat the bottom of the pan.
When the skillet is hot, add the drained potatoes to the skillet and evenly spread them around (do not press them down or they will get mushy).
Fry, without stirring, until crisp on the bottom, about 12-15 minutes. When browned, carefully flip them over and cook for 3-5 more minutes. Do not cover the hash browns while cooking.
recipe tips
Rinse the potatoes thoroughly after soaking to remove all the salt.
Make sure the potatoes are well-drained and well-dried before frying to avoid oil splatter.
Do not overcrowd the skillet; cook in batches if necessary.
Avoid flipping the hash browns too early; wait until a crust forms.
For extra flavor, season with garlic powder, paprika, or your favorite herbs.
Keep the heat at medium to medium-high to ensure even cooking without burning.
For a healthier version, use a minimal amount of oil or a cooking spray.
Try different toppings like cheese, bacon bits, or chives after cooking.
Serve immediately after cooking.
Always be cautious when working with hot oil to avoid burns.
common recipe questions
Why do I need to soak the potatoes in salt and ice water?
Soaking in salt and ice water helps remove excess starch, making the hash browns crispier.
Can I use any type of potato for this recipe?
Russet potatoes are best for their starch content and texture, but you can use other starchy types as well such as Idaho and Yukon Gold.
How thin should I shred the potatoes?
Shred them to a medium thickness, not too thin or thick, for the best texture.
Is it necessary to refrigerate the potatoes for 2 hours?
Refrigerating helps the potatoes firm up and release more starch, but if short on time, even 30 minutes can be beneficial.
How do I know when the oil is hot enough for frying?
The oil should sizzle when you add a small piece of potato, or you can use a thermometer to reach 350 degrees F.
Can I use a non-stick pan instead of a cast iron skillet?
Yes, but a cast iron skillet provides more even heat distribution and better crisping.
How do I flip the hash browns without breaking them?
Use a wide spatula and flip them carefully in sections as needed.
Can I add onions or other ingredients to the hash browns?
Yes, you can add finely chopped onions, bell peppers, jalapenos, or other ingredients.
How do I store and reheat leftovers?
Store in the refrigerator for up to 2 days and reheat in a skillet or oven until crispy.
Can these hash browns be frozen?
Yes, freeze them after the initial frying and reheat in a skillet or oven.
nutrition data
340 calories, 18 grams fat, 44 grams carbohydrates, 5 grams protein per serving.
more recipes like waffle house hash browns
BREAKFAST HASH
FREEZE-AHEAD BREAKFAST HASH BROWNS
HONEYMOONER'S CASSEROLES
DENVER-STYLE HASH BROWN SKILLET
ROSEMARY HASH BROWNS WITH SCRAMBLED EGGS
VEGGIE, EGG AND HASH BROWN CASSEROLE
reviews & comments
-
Cathy Viviano REVIEW:
February 27, 2019GOOD POTATOES :)
-
Highmtn 52 REVIEW:
August 28, 2016EXCELLENT! This is the TRUE old fashioned way to make hash browns! I'll admit to being lazy in my old age and par-baking (microwaving) my spuds before shredding and "hashing" them in cast iron. BUT - this morning for funzies I tried this recipe. Also.. squeeze them out very WELL before frying. After breakfast my hubby declared them the BEST hash browns he'd ever eaten! Bravo!
-
Anonymous REVIEW:
July 13, 2016I've always wondered how restaurants get their hash browns done so nicely as mine never turned out. I did pretty good with this recipe. Flipping them didn't go so well but I'll be making this again.
-
totallymartha REVIEW:
November 3, 2013A cast iron skillet is the way to go when making diner-like hashbrowns. The flipping part takes some practice. I use a small skillet and make the hashbrowns in batches for easier flipping.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
