Potatoes, Hashbrowns - Master Cookbook Recipe # 680
These homemade Hashbrowns are a breakfast staple, offering a perfect golden-brown crunch on the outside and a tender, savory middle. By using a simple grating technique and ensuring the starch is removed, you can achieve restaurant-quality results right in your own kitchen for a satisfying addition to any morning meal.
This is recipe #680 in Tammy’s Master Cookbook.
Ingredients
- 1 medium potato
- 2 Tbsp cooking oil
- 2 Tbsp salted butter
- 1/8 cup chopped onion (optional)
- Shredded cheddar cheese (optional)
- Salt and black pepper to taste
Instructions
- Prep: Wash and scrub the potato, leaving the skin on or peeling it if you prefer. Thoroughly dry the potato with a towel.
- Grate: Using a hand grater (and a safety glove!), grate the potato into a bowl.
- Soak & Dry: For the best results, soak the grated potatoes in cold water to remove the starch. Drain them and pat them completely dry with paper towels; they must be dry to prevent the grease from popping.
- Heat Skillet: Add the oil and butter to an 8-inch non-stick skillet over medium heat. If you are using onions, add them to the potatoes now.
- Fry: Carefully add the potatoes to the skillet. Season with salt and pepper.
- Brown: Cook until the bottom is a deep golden brown before flipping with a large spatula.
- Finish: Cook until both sides are crispy and the potato is tender. Sprinkle with cheese if desired and serve hot with breakfast or a sandwich.
Notes
Tammy’s Tips
Don't skip the soaking and drying step, as removing that extra starch is the real secret to preventing a gummy texture and getting that iconic crispy finish. When you place the potatoes in the skillet, try to press them down slightly with your spatula to create a uniform "cake" that browns evenly across the entire surface. If you're cooking for the whole family, remember to double or triple the recipe and use a larger skillet to keep the layers thin enough to crisp up perfectly.