Hashbrowns Recipe

Time30m

Serves4

Make Hashbrowns Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash and Peel Potatoes
Wash the russet potatoes thoroughly under cold running water to remove any dirt. Peel the potatoes using a vegetable peeler and set aside.
2
Grate Potatoes
Using a box grater or food processor, grate the potatoes into a large bowl. Aim for a coarse texture for optimal hashbrowns.
3
Rinse and Drain
Rinse the grated potatoes in cold water to remove excess starch. Drain in a colander and press lightly with a paper towel to remove excess moisture.
4
Season Potatoes
In a mixing bowl, combine the rinsed and drained grated potatoes with salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.

5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. Make sure the oil is hot but not smoking.
6
Add Butter
Add the butter to the hot oil and let it melt, mixing it into the oil for added flavor.
7
Cook the Hashbrowns
Using a spatula, carefully spread the seasoned grated potatoes in an even layer in the skillet. Press down gently with the spatula. Let cook without stirring for about 5-7 minutes until the bottom is golden brown and crispy.
8
Flip the Hashbrowns
Once the bottom is golden brown, carefully flip the hashbrowns over using the spatula. Cook the other side for an additional 5-7 minutes until crispy and golden.

9
Serve Hot
Once both sides are crispy and golden, remove the hashbrowns from the skillet and drain on paper towels if necessary. Serve hot as a side dish or breakfast item.