Hashbrowns Recipe
Make Hashbrowns Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Potatoes
Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a large bowl of cold water to prevent browning.
- 2
Squeeze Out Excess Water
After soaking for about 10 minutes, drain the grated potatoes and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth.
- 3
Chop the Onion
Finely chop the onion and set aside.
Cooking
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Combine Ingredients
In a large bowl, mix the grated potatoes, chopped onion, salt, pepper, and any optional seasonings (garlic powder, paprika, chives) until well combined.
- 6
Cook the Hashbrowns
Carefully add the potato mixture to the hot skillet, spreading it out evenly. Press down with a spatula to form a compact layer. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
- 7
Flip the Hashbrowns
Using a large plate, carefully flip the hashbrowns over to cook the other side. Add a bit more oil if needed. Cook for an additional 5-7 minutes until golden and crispy.
- 8
Serve
Once cooked, transfer the hashbrowns to a plate lined with paper towels to absorb any excess oil. Serve hot, garnished with fresh chives if desired.