Thursday, March 3, 2011

Hashbrowns Done Right.

Okay, everybody has had hashbrowns.
 And everyone I know loves hashbrowns.
Has anyone found that when making them at home they get mushy and they just don't turn out quite as crisp as the diner down the street?
Or, let's just be honest, who buys pre-packaged hashbrowns?
This is a fool proof method for crispy, stringy, soft, delicious Hashbrowns

By the way, all my recipes are for like 10 people so you can half them if you want.  Bryce and I save money by eating the leftovers for the lunch the next day so it gives us enough for 2nds.  Which I love 2'nds!

Okay for the recipe.

10 small-medium sized russet potatoes, peeled
1/4 cup butter
4 Tbsp. oil (I like olive but whatever you have is fine.)
Salt and pepper to taste.

Start out with delicious Potatoes and Peel'em!

In your food processor (if you don't have one, use a cheese grater they work just as great) use your grater and grate your potatoes by throwing them in whole and watch them grate up like crazy fast!

Then put the potatoes in a large kitchen towel

Wring out the water!! There will be more than you think.  

When most of the water is wrung out from the potatoes heat up your skillet with the half the butter on the  recipe and half the oil.  You will have to make this many hashbrowns in two batches.

Spread them out in a layer on your pan.  And the next Ingredient I almost forgot.....PATIENCE!  It is crucial you do not fuss with your potatoes.  Just leave them there, they will be fine, they won't miss you I promise. Sprinkle the salt and pepper over the potatoes.

When the bottom edges start to brown and look crispy then it is time to flip it over. 

I flipped just like you would flip a pancake, if it breaks just flip the section over like a pancake as well.  Wait again for the bottom edges to start to brown and you have yourself perfect hasbrowns....everytime!!

Yummmm.....nothing like a hungryman's breakfast for Dinner!

I want to eat them, so I will go and enjoy these golden beauties!

Husband said he would pay: 11.99 for this whole meal, we also had peppered bacon and scrambled eggs.  I am particular about how to cook those as well, but that is a whole other post!

Happy eating!


  1. Mmmmm, these look delish. I made mushy hashbrowns just last week. I didn't do the wringing water part... I'll try that next time!

  2. The pictures of these do not do them justice---they are amazing!!!

  3. We just had your hashbrowns for dinner and they were spectacular. -Sarah & Mike

  4. They look grotesque. Definitely nothing like I seen at restaurants or diners. On to the next site in my search for the decent hashbrowns.