Homemade Hash Brown Potatoes From Scratch Recipe
Making your own homemade hash browns at home is easier than you think with this homemade hash brown potatoes from scratch recipe! Ed is faster at this than me, so you can see him in the related video directly squeezing the grated potatoes.
My version involves a bowl of water, and then squeezing the grated potatoes. Maybe it’s just that I’m so easily distracted, I always have water on hand and lemon too if I’m working with potatoes just in case I need to walk away in the middle of meal prep and don’t want to turn brown.
To Make Your Homemade Hash Brown Potatoes…
This simple recipe starts with raw russet potatoes to make our crispy breakfast hash browns. For four to six servings, grate up four russet potatoes (or more for small potatoes including red potatoes) and you can easily use more or less potatoes depending on how many people you are serving.
I like to put all of my grated potatoes into a bowl of cold water, then move the bowl to the sink and grab handfuls of potatoes to squeeze out until I have gone through and squeezed all of the potatoes so that they are free of excess moisture and starch. After they have been squeezed, I place the potatoes on a plate with paper towels and pat them dry. Set the grated potatoes aside until ready to portion them into your frying pan.
Using a large frying pan or skillet, heat your olive oil to medium high heat and place the hash browns into the pan in an even layer or rounded ‘patties’. Add salt, pepper, turmeric, and dried chives for seasoning and cook for about 4 minutes per side, turning the hash browns over once they are golden brown and cooked to your desired level of tenderness or crispiness (Ed likes his super crispy so he tends to leave his in the pan for an additional 2 minutes per side). For these cheesy hash browns, we added sharp cheddar cheese at the end and let them cook for an additional minute or two before serving. Enjoy!
Last Updated: January 14th, 2017
- 4 russet potatoes (or potato of your choice)
- 1 Tbsp (15 g) olive oil
- 1/2 tsp each, salt & pepper ( or to taste)
- 1/2 tsp (2 g) turmeric (optional)
- 1/2 tsp (2 g) fresh or dried chives (optional)
- 1/2 c sharp cheddar (grated)
Peel and grate your fresh, raw, russet potatoes and place the grated potatoes in a medium sized mixing bowl filled halfway with cold water. Once all of the potatoes are grated, squeeze the excess liquid and starch from the grated potatoes and place them onto paper towels until you have squeezed the water and starch from all of your grated potatoes. Pat the grated potatoes dry before frying them.
Preheat a large frying pan or skillet and olive oil to medium high heat. Portion hash browns into serving size patties (if desired) or place into oiled, heated frying pan and allow both sides to brown thoroughly. Add salt, pepper, turmeric, and dried chives for seasoning and cook for approximately 4 minutes per side. Add any toppings desired and allow to cook until (as in our example with sharp cheddar) the cheese is melted.