Hashbrowns - Master Cookbook Recipe # 189

Name: Hashbrowns - Master Cookbook Recipe # 189
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 per medium potato
Cuisine: Southern
Ingredients: 1 medium potato; 2 Tbsp cooking oil; 2 Tbsp salted butter; 1/8 cup chopped onion (optional); 1/4 cup shredded cheddar cheese; Salt and black pepper to taste

These crispy, golden-brown hashbrowns are the perfect addition to any breakfast or sandwich. Follow these steps to ensure they are perfectly dried and seasoned for that signature crunch.

This is recipe #189 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 10 minTotal time: 30 min

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Ingredients

1 medium potato
2 Tbsp cooking oil
2 Tbsp salted butter
1/8 cup chopped onion (optional)
1/4 cup shredded cheddar cheese
Salt and black pepper to taste

Instructions

Prep the Potato: Wash and scrub the potato. You can leave the skins on or peel them depending on your preference. Dry the potato thoroughly with a towel.
Grate: Using a hand grater (and safety gloves!), grate the potato.
Soak: Place the grated potatoes in ice water and let them soak for 10 to 15 minutes. This helps remove excess starch for a crispier result.
Dry Thoroughly: Drain the potatoes and dry them very well with paper towels.
Note: Ensuring the potatoes are dry is critical to prevent the oil from popping excessively.
Heat the Skillet: Add the cooking oil and butter to your 8-inch non-stick skillet over medium heat.
Cook: Carefully add the dried potatoes to the preheated skillet. Season with salt and black pepper.
Brown & Flip: Cook until the bottom is golden brown, then flip with a large spatula.
Finish: Cook the second side until golden and done.
Serve: Sprinkle with shredded cheddar cheese if desired and serve immediately.

Notes

Pro Tip: If you're making multiple servings, remember that each medium potato typically requires its own space in the skillet to get that perfect crust!