Hashbrowns Recipe

Inspired by Fallow

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
Prep the Potatoes
Peel the potatoes and grate them using a box grater or food processor. You should have about 4 cups of grated potatoes. Place the grated potatoes in a large bowl and cover them with cold water. Allow them to soak for 10 minutes to remove excess starch.
2
Drain and Dry
After soaking, drain the potatoes in a colander and rinse them under cold water. Using a clean kitchen towel or paper towels, thoroughly dry the grated potatoes to eliminate moisture, which is crucial for achieving crispiness.

3
Prepare the Onion
Finely chop the medium onion and set it aside. This will add flavor to your hashbrowns.
4
Heat the Oil
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
5
Cook the Hashbrowns
Add the grated and dried potatoes to the skillet in an even layer. Season with salt, black pepper, and optional spices like garlic powder and paprika if using. Press down gently with a spatula to compact them. Cook for about 5-7 minutes until the bottom is golden brown.
6
Flip and Finish
Using a large spatula, carefully flip the hashbrowns over in sections. Cook the other side for another 5-7 minutes until golden and crispy. If desired, sprinkle shredded cheddar cheese on top during the last minute of cooking, allowing it to melt.
7
Serve
Once cooked, remove the hashbrowns from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve hot as a side dish or breakfast item.