Hashbrowns Recipe
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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Potatoes
Seasoning
Cooking
Method
Preparation
- 1
Peeling and Grating Potatoes
Peel the Russet potatoes using a vegetable peeler. Rinse the potatoes under cold water to remove any dirt. Grate the potatoes using a box grater or a food processor fitted with a grating attachment.
- 2
Removing Excess Moisture
Place the grated potatoes in a clean kitchen towel or cheesecloth. Gather the ends of the towel and twist to squeeze out as much moisture as possible. This step is crucial for achieving crispy hashbrowns.
Cooking
- 3
Heating the Oil
In a large skillet, heat the vegetable oil over medium-high heat. Allow the oil to heat until it shimmers but is not smoking.
- 4
Adding Butter
Add the butter to the hot oil and let it melt, mixing it into the oil for added flavor.
- 5
Cooking the Hashbrowns
Evenly spread the grated potatoes in the skillet. Press down gently with a spatula to form a compact layer. Season with salt, black pepper, garlic powder, and onion powder.
- 6
Frying
Cook for about 5-7 minutes without stirring, until the bottom is golden brown and crispy. Carefully flip the hashbrowns in sections using a spatula.
- 7
Finishing Cooking
Cook the other side for an additional 5-7 minutes until it is also golden brown and crispy. Adjust the heat if necessary to prevent burning.
- 8
Serving
Once cooked, remove the hashbrowns from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot.