Homemade hashbrowns use simple ingredients for this great recipe that you’ll be using all the time for a breakfast side dish. Probably for dinner too!
A hearty breakfast is important when you are raising a large family on a homestead. Nobody has time to listen to complaints of hunger when working chores. That’s why it’s important to feed your family real food for breakfast instead of sugary cereal that will just leave kids hungry an hour later. Crispy hash browns are a great option for an easy recipe to make for breakfast that leaves you with a nice golden brown platter of deliciousness. Nobody will be complaining after that.
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Watch Me Cook This In This Video:
- 4 large potatoes – russet potatoes are best because they are starchy potatoes but yukon golds work as well. Stay away from the waxy potatoes.
- 1 tsp salt – real salt is unrefined and has no additives
- 1/4 cup fat – butter or lard or bacon grease
Shred potatoes.Use a handheld shredder or a food processor.
Rinse potatoes under cold water until the water runs clear.
Drain excess moisture. This is the key step. Get the potatoes dry. It seems like extra work but it is the only thing missing between soggy hashbrowns and crispy homemade hash browns.
Melt butter or lard in cast iron skillet over medium heat.
Add shredded potatoes into your large nonstick skillet. Pat into a single layer. Make sure it is an even layer so they cook evenly without burning some and leaving some not cooked.
Leave alone, This will provide you with the best results. Don’t stir the potatoes or move them around too much.
10 minutes later or when the potatoes are a nice golden brown, flip
Cook an additional 10 minutes.
Season with salt and black pepper if desired. Top with a dollop of butter.
- Remove as much moisture as possible from the potatoes after rinsing. Try using a paper towel or clean tea towel to remove excess water. A salad spinner or potato ricer also works to remove the excess water.
- Use two skillets if the pan seems crowded.
- If you want more flavor, try adding a little bit of cayenne pepper, garlic powder, or onion powder during the cooking process.
Print the Best Homemade Hash Browns Recipe Here:
- 4 large potatoes - shredded
- 1/4 cup fat - butter, lard, or bacon grease
- 1 tsp salt
- Shred potatoes.
- Rinse potatoes under cold water until the water runs clear.
- Drain excess moisture.
- Melt butter or choice of fat in cast iron skillet over medium heat.
- Add shredded potatoes in an even layer.
- Let cook 6-10 minutes or until the potatoes have a nice golden brown bottom.
- Flip potatoes.
- Cook an additional 8-10 minutes.
- Season with salt and black pepper if desired. Top with a dollop of butter.
Amount Per Serving: Calories: 418Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 704mgCarbohydrates: 63gFiber: 7gSugar: 4gProtein: 8g