CLASSIC HASH BROWNS HOMEMADE
Make and share this Classic Hash Browns Homemade recipe from Food.com.
Provided by Amithysia
Categories Potato
Time 21m
Yield 4 Hash Browns
Number Of Ingredients 6
Steps:
- The potato can be grated by hand like cheese or shredded in an appropriate blender. The onion can be roughly chopped by hand or in a blender but try to avoid large chunks as much as possible as these will affect the flavour and the way in which the hash browns hold together.
- Place the shredded potato in a sieve or fine colander and press down with kitchen paper to remove as much moisture as possible.
- Ensure the onion is well broken up and not layered, then add all of it, plus all of the dried shredded potato to a medium sized bowl and combine well.
- Lightly whisk the egg then add to the potato and onion mixture.
- Add the salt and pepper - amounts are an estimate and depend on personal taste, but seasoning is essential. Other flavourings such as cheese, chilli, spices or herbs can be added here.
- Heat the oil in a frying pan. Note: the oil MUST be hot so that the hash brown begins to cook as soon as it hits the pan. Otherwise it will absorb the oil and the flavour and crispness will be affected.
- Take about a 1/4 cup of mixture and drop carefully into the pan, flattening immediately with the back of a fish slice (commonly mistaken for a spatula, so if you don't think you have a fish slice use what you think is your spatula). If you're not sure what a 1/4 cup is, divide the mixture into 4 and you're about right.
- Cook each side for 2-3 minutes. Slide the fish slice under slowly when intending to flip it over just to check it has been cooked long enough on that side. If it hasn't, it won't hold enough to allow itself to be flipped.
- Hash browns keep well in a warm (but off) oven so if you're planning them as part of a fry-up breakfast I'd recommend doing them first and keeping them in a warm oven while you cook everything else.
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Musa Fedha
[email protected]I'm going to make these hash browns for my family this weekend.
Juliet Adejumo
[email protected]Thanks for sharing this recipe!
Mandisa Mashego
[email protected]I can't wait to try this recipe for myself.
Hizboo King
[email protected]These hash browns are a great way to use up leftover potatoes.
lemedy
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Millicent Nyeri
[email protected]I've never made hash browns before, but this recipe was easy to follow and they turned out great.
Jabed Rasel
[email protected]These hash browns were the perfect side dish for my breakfast.
MissRandom
[email protected]I'm not a big fan of hash browns, but these were pretty good.
Momal Shaikh
[email protected]These hash browns were a bit too salty for my taste.
SSJ Vlogs
[email protected]I followed the recipe exactly, but my hash browns didn't turn out crispy.
Miraz bishwas
[email protected]These hash browns were a bit bland.
Samira Elizabeth
[email protected]I love the crispy texture of these hash browns.
Sienna Liberato
[email protected]These hash browns were easy to make and very tasty.
Nabin Bohara
[email protected]I've made these hash browns several times and they always turn out great. They're a perfect side dish for breakfast or brunch.
Mohammed Aamir KHAN
[email protected]These hash browns were a bit too greasy for my taste, but the flavor was good.
Steven moyo
[email protected]I love how crispy these hash browns get! I always make a big batch and freeze the leftovers for later.
Ali asgar Alagar
[email protected]These hash browns were easy to make and turned out great. I used a combination of russet and Yukon Gold potatoes, and they were cooked perfectly. The flavor was also very good.
Kovach Reid
[email protected]I've tried many hash brown recipes, but this one is by far the best. The potatoes are cooked perfectly and the seasoning is spot-on. I highly recommend this recipe.
Nimo Booss
[email protected]These hash browns were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making these again.