Homemade Shredded Hashbrowns (Print Version)

Golden, crispy hashbrowns made with fresh potatoes—perfect for breakfast, easy and delicious.

# What You'll Need:

→ Hashbrowns

01 - 4 medium russet potatoes, peeled and grated
02 - Salt, to taste
03 - Ground black pepper, to taste
04 - 2 tablespoons unsalted butter or vegetable oil, for frying

# Steps to Follow:

01 - Rinse the grated potatoes thoroughly under cold running water to remove excess starch. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
02 - Place a non-stick skillet over medium-high heat and add the butter or oil. Allow to melt and become hot before adding potatoes.
03 - Evenly spread the grated potatoes in a thin layer in the skillet. Season with salt and black pepper. Cook undisturbed for 5 to 7 minutes or until golden brown and crisp on the bottom.
04 - Carefully flip the hashbrowns and continue to cook the other side for another 5 to 7 minutes, or until evenly golden and crispy.

# Additional Tips::

01 -
  • Crispy results every time without special equipment
  • Simple wholesome ingredients so you know exactly what is in your breakfast
  • Ready in about twenty five minutes start to finish
  • Flexible for customizing with onions or cheese
02 -
  • Great source of potassium and naturally gluten free
  • Freezes beautifully after frying if stored flat between parchment
  • Meal prep friendly for busy mornings
03 -
  • Resist the urge to stir or pat hashbrowns constantly letting them cook undisturbed develops maximum crispness
  • If you love extra crunchy edges use a cast iron skillet and let it get really hot before adding potatoes
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