Hash Browns

Hi everyone and welcome back to another blog post. Today we we will be making hash browns. The hash browns is crispy and crunchy on the outside and fluffy and soft on the inside. This dish is a great breakfast food and is very well complimented by any breakfast meat and eggs.


  • 3 russet potatoes (2 pounds), peeled
  • 8 tbsp butter divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Using the shredding disk of a food processor, shred the potatoes and immediately put into a big bowl of cold water in between shredding batches, to keep the potatoes from browning.
  2. Rinse the shredded potatoes in a colander, then put back into a big bowl of cold water. Soak for 10 minutes, then drain and rinse again.
  3. Squeeze as much water from the potatoes as you can with your hands, then transfer to a kitchen towel and wring out the potatoes even more, soaking up any moisture that you can.
  4. Unless you have a really large skillet, like 14″, I recommend using two nonstick skillets to cook (I use a 10″ and a 12″). Heat each one over medium heat, and melt 2 tbsp of butter in each pan.
  5. Split the shredded potatoes between the two pans, and season each batch with 1/4 tsp salt, and 1/8 tsp black pepper.
  6. Let the potatoes sit in the pan for 4-5 minutes, without stirring, until the bottom has browned, then start tossing the potatoes around to start cooking the other side.
  7. Add another 2 tbsp of butter to each pan, and cook for an additional 15 minutes, stirring/flipping every 5 minutes or so, to continue cooking and browning the hash browns.
  8. Do a final taste test for seasoning, and add more salt and pepper as needed. Serve the hash browns promptly, while warm. Enjoy!

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