Perfect Hash Browns

hbMy family loves potatoes. In fact, frozen hash browns were one of the first foods my now-teenaged son cooked for himself when he was about 7. The problem with the frozen and pre-packaged hash browns, however, is that they often contain preservatives, chemicals, and lots of salt. They also don’t taste all that great. The good news is that making them from scratch is ridiculously easy. They taste better and are less likely to contain ingredients you don’t want in your diet. Here’s how I make perfect homemade hash browns.

  1. Peel a few potatoes. I really like russets or Yukon golds for this purpose, but you can use any type.
  2. Using a box grater (or a food processor), grate the potatoes and set them aside.
  3. Halve an onion (I like sweet onions for this) and remove the skin.
  4. Grate 1/2 an onion per two potatoes used, and mix the onion in thoroughly with the potato.
  5. Next, you need to squeeze all of the excess moisture out of the potatoes and onions. This is critical for browning. I like to use a potato ricer to do this, but you could also place them in a colander and press with a spoon until no more moisture comes out, or wring them wrapped in a towel. Try to remove as much moisture as you can.
  6. Place potatoes and onions on a clean paper towel and blot away any excess moisture.
  7. Heat a few tablespoons of unsalted butter or olive oil for dairy-free on the stovetop over medium high heat in a non-stick pan.
  8. Spread the potatoes and onions in a thin layer on the preheated pan. Allow potatoes to sit in contact with the pan until brown – about 4-5 mints (or longer, depending on the temperature of the stove).
  9. Turn potatoes and repeat.
  10. Season to taste with sea salt and fresh cracked pepper.
  11. Serve immediately.
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One thought on “Perfect Hash Browns

  1. Pingback: Duck Fat | The Zen Hedonist

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