How to make Basic Hash Brown Potatoes

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Basic Hash Brown Potatoes

Basic Hash Brown Potatoes


  • 2 to 3 russet potatoes, shredded
  • Salt
  • Black pepper
  • Clarified butter for frying, you can substitute canola oil for the butter


  1. Peel or if you prefer to leave skins on scrub potatoes completely.
  2. Have a bowl of cold water ready.
  3. Shred potatoes. A hand grater works just fine, but it’s so much faster with the grating blade of a food processor.
  4. Immediately put the potatoes into the bowl of water. Soaking the potatoes in the water removes some of the starch and keeps the potatoes from turning color.
  5. Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel.
  6. Use a ricer, cheese cloth or the dish towel, and squeeze the potatoes to remove as much moisture as possible.
  7. Preheat a large heavy skillet, preferably a seasoned cast iron skillet over high heat.
  8. You want to make sure the pan is very hot.
  9. Add a good amount of butter.
  10. Add the shredded potatoes, turn the heat down to medium-high, and spread them out in an even layer.
  11. It’s important to choose a large enough pan so the potatoes can cook in a thin layer. We only used 2 potatoes for a 12-inch skillet.
  12. Now it’s time for patience.  It will be tempting to turn the hash browns as soon as you see some color on the bottom. Resist the urge! When you think the hash browns MUST be ready to flip, wait a little longer.
  13. You can use a metal spatula to gently lift the potatoes to see how they’re browning up.
  14. When you’re absolutely sure that the potatoes are crispy enough on the bottom, flip them.
  15. Flip them in sections.
  16. If some of the hash browns aren’t getting done as quickly, let them cook a bit longer.
  17. Season the potatoes to taste with salt and freshly ground pepper.
  18. The second side will cook faster than the first, so keep an eye on it!
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