Description
Deliciously crispy hash browns, perfect for breakfast!
Ingredients
Scale
- 2–5 pounds potatoes
Instructions
- Wash and peel the potatoes fully. You can do this by hand, or if you have an apple peeler, you can use that instead! Note: Not all apple peelers are long enough for potatoes, but the peeler I have is and it’s all metal too!
- This is easiest with a food processor with a shredding attachment, especially if you’re doing a large number of potatoes. However, you can do 2-5 pounds pretty easily with a cheese grater if needed!
- Fill the biggest bowl or pot you have about halfway up with cool water. As you shred the potatoes, place them in the pot of water right away. This will help remove the starch from the potatoes. Soak in batches for about 20 minutes.
- Bring another pot of water to a gentle boil and transfer the potatoes from the pot of cool water directly into the pot of simmering water. Prep a bowl of ice water while the potatoes blanch for 2 minutes. The water doesn’t need to return to a boil, just count 2 minutes from the time you put them in the pot.
- Transfer the potatoes to the cold water bowl for about 30 seconds.
- Remove the hash browns from the cold water and place them on a towel-lined tray in a thin layer. Roll the towel up with the hash browns inside and gently squeeze. Not too much, as you don’t want to mash them! Just enough to remove the excess water.
- On a dry baking tray, place the blanched and dried shreds in a thin layer, making sure to break them apart a bit, and immediately put them in the freezer. Once frozen solid, you can break them apart again and store them in gallon bags for up to 6 months!
- Bring a skillet to medium-high heat and add about 2 tablespoons of your preferred fat. We like to use butter or tallow most of the time.
- Take the hash browns straight from the freezer and put them in a thin layer covering the entire bottom of the skillet. Too many and they won’t cook well, and may even turn gray!
- Cook for 5 minutes without moving the potatoes. Flip once and leave to cook for another 3-5 minutes. The potatoes should be crispy on the outside and soft in the middle!
- Salt and pepper to tastes, serve with your favorite breakfast foods and enjoy!
Notes
- Store frozen hash browns in gallon bags for up to 6 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg