Classic American Hash Browns Recipe
- 4 large russet potatoes
- 1 small onion (optional)
- 2 tablespoons butter or vegetable oil
- Salt and pepper to taste
- Optional toppings: ketchup, hot sauce, grated cheese, or sour cream
- Prepare the Potatoes:
- Wash the potatoes thoroughly under running water to remove any dirt.
- Peel the potatoes if desired, or you can leave the skin on for added texture and flavor.
- Grate the potatoes using a box grater or a food processor with a grating attachment. You can use the large holes for a coarser texture or the finer holes for a smoother consistency.
- Rinse and Drain:
- Place the grated potatoes in a large bowl of cold water and swish them around to remove excess starch. This helps prevent the hash browns from sticking together and ensures a crispy texture.
- Drain the potatoes in a colander and then use a clean kitchen towel or paper towels to squeeze out any remaining moisture.
- Optional Onion Addition:
- If you want to add onions to your hash browns, finely chop the small onion.
- In a skillet, melt 1 tablespoon of butter or heat 1 tablespoon of vegetable oil over medium heat.
- Sauté the chopped onions until they become translucent and slightly caramelized, about 5-7 minutes. Set them aside.
- Cooking the Hash Browns:
- In a large non-stick skillet, heat the remaining 1 tablespoon of butter or vegetable oil over medium-high heat.
- Once the fat is hot, add the grated potatoes to the skillet, spreading them out evenly. Press down gently with a spatula to create a compact layer.
- Season the potatoes generously with salt and pepper.
- Cook the hash browns without stirring for 5-7 minutes or until the bottom is golden brown and crispy.
- If you’re adding sautéed onions, spread them evenly over the potatoes at this point.
- Flipping and Cooking the Other Side:
- Carefully flip the hash browns in sections or use a large spatula to flip the entire thing if you’re feeling adventurous. The key is to keep the shape intact as much as possible.
- Cook the other side for an additional 5-7 minutes or until it’s golden brown and crispy.
- Once both sides are crispy and the potatoes are cooked through, transfer the hash browns to a serving plate.
- You can cut them into wedges or serve them as a whole depending on your preference.
- Add optional toppings like ketchup, hot sauce, grated cheese, or sour cream if desired.
- Hash browns are best served hot and crispy, so dig in while they’re still fresh from the skillet!
These homemade hash browns make for a delicious breakfast or side dish and are perfect alongside eggs, bacon, or sausage. Enjoy your classic American hash browns!