Shredded Hashbrowns Recipe

Time30m

Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Peel the russet potatoes and shred them using a grater or a food processor. Rinse the shredded potatoes in cold water to remove excess starch and then drain well.
2
Dry the Potatoes
Spread the shredded potatoes on a clean kitchen towel and pat them dry to remove as much moisture as possible. This step is crucial for achieving crispy hashbrowns.
3
Season the Potatoes
In a large bowl, combine the shredded potatoes with salt and black pepper. If using onion, grate it and mix it in with the potatoes.
4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
5
Cook the Hashbrowns
Add the shredded potato mixture to the skillet, pressing it down to form an even layer. Cook for about 5-7 minutes until the bottom is golden brown. Flip the hashbrowns in sections and cook for another 5-7 minutes until crispy and golden.
6
Serve
Once cooked, remove the hashbrowns from the skillet and place them on a paper towel to absorb excess oil. Serve hot as a side dish.