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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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Peel and rinse the Russet potatoes under cold water. Pat them dry with a clean kitchen towel.
- 2
Grate the Potatoes
Using a box grater or a food processor with a grating attachment, shred the potatoes into a large bowl. If using, grate the onion and mix it with the potatoes.
- 3
Remove Excess Moisture
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This will help achieve crispy hashbrowns.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers but is not smoking.
- 5
- 6
Flip the Hashbrowns
Cook for about 5-7 minutes or until the bottom is golden brown and crispy. Carefully flip the hashbrowns using a large spatula, adding a bit more oil if needed.
- 7
Finish Cooking
Cook for another 5-7 minutes on the other side until crispy and golden brown. Adjust seasoning to taste.
- 8
Serve
Remove the hashbrowns from the skillet and drain on paper towels. Serve hot with your favorite breakfast items.