Haymarket Hashbrown Recipe
Make Haymarket Hashbrown Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hashbrown Base
Toppings
Method
Preparing Hashbrowns
- 1
Peeling and Grating Potatoes
Begin by peeling the russet potatoes. Once peeled, grate them using a box grater or food processor until you have about 4 cups of grated potatoes.
- 2
Removing Excess Moisture
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for achieving crispy hashbrowns.
- 3
Seasoning the Potatoes
In a large bowl, combine the grated potatoes with salt and black pepper. Mix well to ensure the potatoes are evenly seasoned.
- 4
Cooking the Hashbrowns
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned grated potatoes, pressing them down with a spatula to form a flat layer. Cook for 5-7 minutes until the bottom is golden brown and crispy.
- 5
Flipping the Hashbrowns
Carefully flip the hashbrowns using a large plate or spatula, and cook the other side for an additional 5-7 minutes until golden brown and crispy.
Adding Toppings
- 6
Adding Cheese
Sprinkle the shredded cheddar cheese evenly over the top of the cooked hashbrowns and cover the skillet with a lid. Allow the cheese to melt for about 2-3 minutes.
- 7
- 8
Assembling the Haymarket Hashbrown
Once the cheese has melted, remove the hashbrowns from the skillet and place them on a serving platter. Top with cooked eggs, crumbled bacon, dollops of sour cream, and a sprinkle of chopped green onions.
