Petes Total Food

Forget the frozen bag—nothing beats homemade hash browns. Golden brown and perfectly crispy, these hash browns are the ultimate breakfast side. With just a few simple ingredients and the right technique, you can create restaurant-quality hash browns right in your own kitchen. 

Prep Time: 20 Minutes  |  Cook Time: 15 Minutes  |  Serves: 2  |  See Full Video Below

Ingredients:

• 1 Russet Potato
• Salt and Pepper to taste
• Paprika (Optional)
• 2 Tbsp Oil 
• 2 Tbsp Butter

Traditional Hash Browns

Directions:

• Start by peeling the potato and then grate the whole thing like a block of cheese
• Immediately place into a bowl with cold water and leave it to sit for 10-15 minutes to release the starch
• Replace the water until it is clear, then dump out the water and squeeze the hashbrowns dry 
• Finally place on a tray lined with a clean towel or paper towels and pat until dry
• Ideally let sit for 30 minutes – 1 hour to allow the potatoes to become completely dry
• Get out a pan and turn it on medium high heat
• Next pour 2 tbsp of oil and put 2 tbsp of butter in the pan (The oil lets the butter reach a higher temperature without burning)
• Pour all the dry shredded hashbrowns into the pan and use a spatula to flatten into one even layer
• After about 3-4 minutes of medium high heat the hashbrowns should be hardening up in the middle (If you aren’t sure you can lift up one end of the hashbrown with a spatula to see if it is cooked underneath in the middle
• Flip when there is a golden brown color on the under side
• Cook for another 2-3 minutes
• Season with salt, pepper and anything else you like
• Serve and enjoy!

Cubed Hash Browns

Directions:

• Start by peeling the potato and then cut off all four sides so you have an even block
• Next slice the potato into 1/2 inch cubes (See video if unsure)
• Immediately place into a bowl with cold water and leave it to sit for 10-15 minutes to release the starch
• Replace the water until it is clear, then dump out the water and squeeze the hashbrowns dry 
• Finally place on a tray lined with a clean towel or paper towels and pat until dry
• Ideally let sit for 30 minutes – 1 hour to allow the potatoes to become completely dry
• Get out a pan and turn it on medium high heat
• Next pour 2 tbsp of oil and put 2 tbsp of butter in the pan (The oil lets the butter reach a higher temperature without burning) 
• Pour all the dry cubed hashbrowns into the pan and use a spatula to flatten into one even layer, they should all be touching the pan, none should be stacked on top of each other
• After about 3-4 minutes of medium high heat the cubes should be starting to brown
• Flip them when they begin to brown, and ideally try and cook at least 2 sides of the cubes
• Cook for another 2-3 minutes
• Season with salt, pepper and anything else you like (I also use paprika)
• Serve and enjoy!