Have you tried making hashbrowns totally from scratch before? I have, but I have to say that I was never impressed with how they turned out, the texture was never quite right. Then I figured out the secret to perfect homemade hashbrowns…..pre-cook the potatoes slightly before you grate them. If you do that, they will turn out perfectly crispy on the outer edges and nice and tender on the inside.
By pre-cooking the potatoes first, they lose a lot of their moisture, which is what I think the problem is when making hashbrowns from raw grated potatoes. The pre-cooked potatoes brown up in the skillet pretty quickly and turn out delicious!
Perfect Homemade Hashbrowns
- 4 russet potatoes
- 2 tbsp olive oil
- 2 tbsp butter
- salt and pepper
Scrub potatoes and cut a slit in the top of each.
Microwave for about 2 to 3 minutes. Allow potatoes to cool and peel. Once they’ve cooled off, the skins peel off easily with your fingers.
Grate potatoes with a box grater or food processor.
Heat olive oil and butter in a large skillet (I used a cast iron skillet) over medium to medium-high heat.
Add potatoes spreading out in a thin layer. Sprinkle with salt and pepper. Let cook for about 5 minutes until golden brown.
With a spatula carefully turn potatoes over and cook for about another 5 minutes until the other side is nicely browned.
Serve while hot!
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