Homemade Hash Browns from Scratch
Once you have homemade hashbrowns from scratch, it's hard to stomach the frozen kind.
Easy Potato Recipes
More Easy Side Dishes
These are restaurant quality hash browns and now you can make them at home.
These hash browns are golden and crispy on the outside and creamy in the middle.
HOW TO MAKE RESTAURANT QUALITY SHREDDED HASH BROWNS
6 bacon strips - fried, drained and crumbed
2 russet potatoes, shredded
1/2 onion, finely chopped
1/4 cup flour
homemade garlic powder
homemade onion powder
1 cup canola oil for frying
salt and pepper to taste
2 green onions, chopped for garnish
Shred potatoes with a box grater. The photo is using a Salad Master
attachment. Rinse shredded potatoes until water is clear, then drain
and squeeze dry.
Fry the bacon, drain and crumble; set aside. Drain water from potatoes
and squeeze dry. Place shredded potatoes in a bowl, and mix in the
onion, flour, spices and egg until evenly distributed. Season with salt
and pepper to taste.
At this point, you can make a full pan of hash browns or hash brown
patties. Heat about 1/4 inch of oil in a large heavy skillet over
When oil is sizzling hot, place potatoes into the pan in a 1/2
inch thick layer. Cover the whole bottom of the pan, or make separate
piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the
other side. It should take at least 5 minutes per side. If you are
cooking them in one big piece, it can be cut into quarters for easier
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately. Delicious homemade hashbrowns.
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