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Hash Browns on a fork resting on a breakfast plate with eggs and bacon.
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4.95 from 38 votes

Hash Browns Recipe

Looking for a recipe for hash browns that don't taste like raw potato? These are crispy on the outside yet perfectly cooked on the inside.
Prep Time10 minutes
Cook Time15 minutes
Boil Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 6 people
Calories: 216kcal
Author: Erica Walker

Ingredients

  • 3 large russet potatoes
  • 4 tablespoons butter
  • Kosher salt to taste
  • pepper to taste

Instructions

  • Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
    Three potatoes in a pot of water to make Hash Browns.
  • Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Then grate potatoes using a box shredder or food processor.
    Grater and a boiled potato on a cutting board for Hash Browns.
  • Move shredded potatoes to a bowl and season with salt and pepper.
    Bowl with grated potatoes for making Hash Browns.
  • Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes).
    Showing how to make Hash Browns on a griddle with butter.
  • Flip potatoes and cook until crust forms on the other side.
    Cooked golden Hash Browns made on the griddle.
  • Remove from heat and serve immediately.
    Plate of fresh made Hash Browns, eggs and bacon.

Video

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 10.5mg | Calcium: 26mg | Iron: 1.6mg