Looking for a hash browns recipe that doesn’t taste like raw potato? Look no further. These hash browns are crispy on the outside yet perfectly cooked on the inside.
Family breakfasts and brunches just wouldn’t be complete around here without golden hash brown potatoes. Savory and crispy, they’re a classic staple to a midmorning meal, breakfast-for-dinner, or as a late-night snack. And sure, you could rip open a bag of frozen shredded potatoes, but cooking hash browns from scratch tastes so much better and takes hardly any extra time at all!
Why this method is so great:
The trick to getting that tender potato texture and flavor is to par boil your potatoes beforehand. Cover the potatoes with cold, salted water then bring to a boil. Rinse the potatoes with cold water before shredding. This process eliminates that “raw potato” taste. No need to squeeze the liquid out of the potatoes using this method; the salt water does the dehydrating for you!
What kind of potatoes work best?
I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. Am I biased because I live in Idaho? Perhaps. But hey, we Idahoans know our potatoes. They shred easily, using either a food processor or box grater and fry up beautifully.
How to season hash browns:
The best time to season your potatoes is after par boiling but before frying. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick.
Can hash browns be baked?
You bet! After par boiling the potatoes, shred them and toss with melted butter, a little oil, and seasonings. Bake them on a cookie sheet for about 30 minutes at 400 degrees and you’re in business!
How to make hash brown patties:
Fast food places like McDonalds usually serve up hash browns in a convenient patty shape. You can make homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties. Fry them in oil, sort of like you would a hamburger.
How to freeze hash browns:
Freezing potatoes to use later is easy and can save you lots of time on busy mornings. Once the potatoes are par boiled and shredded, allow them to cool completely. Pack into freezer containers or Ziploc bags. They’re good to go in the freezer for up to a couple of months!
What goes well with hash browns?
The tried and true breakfast of eggs, bacon, hashbrowns, pancakes or waffles is enough to get my mouth watering! But these hash browns are so versatile you could serve them a million different ways. Toss them in cheddar soup, bake them with ham in a foil pack, throw them in a breakfast burrito, or top your favorite burger with a pile of golden shredded goodness.
Looking for a recipe for hash browns that don't taste like raw potato? Look no further. These hash browns are crispy on the outside yet perfectly cooked on the inside.
Scrub potatoes (no need to peel or remove brown spots) and place in stockpot.
Cover the potatoes with cold, salted water then bring to a boil.
Boil for about 10 minutes.
Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife.
Using a box shredder or food processor, shred potatoes.
Melt butter in a large skillet or griddle over medium-heat (on the griddle we did 350-degrees).
Place potatoes evenly over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
Remove from heat and serve immediately.
For more great breakfast ideas and recipes, click HERE.