Classic Hash Browns
Breakfast, Side Dishes
Ingredients
1 medium russet potato, peeled if desired
1 tablespoon butter
salt and ground black pepper to taste
Pan, preferably cast iron
Directions
Shred potato into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
Stir again to dissolve excess starch. If the water is still particularly cloudy, drain and rinse again.
Drain potatoes well, dry in a towel, and squeeze out any excess moisture.
Heat butter in a large pan over medium low or low heat. Sprinkle shredded potatoes into the hot butter and season with salt and black pepper.
Cook potatoes until a brown crust forms on the bottom, about 5-8 minutes.
Flip and continue to cook until potatoes are browned all over, about 5-10 minutes more.
Notes
*You pan needs to be large enough to spread the potato in a thin layer.
*If you need multiple batches of hash browns at once, this recipe is not ideal. It is best when only making one or two servings. You are better off going with this one Fried Potatoes.
Nutrition
Per Serving: 334 calories; protein 4.4g; carbohydrates 37.5g; fat 19.4g; cholesterol 49.2mg; sodium 13.4mg. Full Nutrition