How to Make Hash Browns the RIGHT Way
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.
Servings 6 people
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.
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