Classic Hash Browns Recipe

I came across Chef John's video for this recipe and discovered a solution to my issue of fresh potatoes turning brown. In the past, I had resorted to using frozen potatoes for hash browns, but after watching this video, I decided to give fresh potatoes another try. I used my food processor to grate a large yellow onion and followed by grating 8 russet potatoes, combining them with the onion. The result was delicious - I made sure to continuously flip the mixture until it achieved a nice brown color. I also learned the trick of rinsing the potatoes in cold water, similar to how one rinses rice. It's amazing how I keep discovering new techniques on this site!

Although I thought the recipe was great, I noticed that the interior of my hash didn't cook thoroughly following the recommended cooking times. I decided to sauté it for 10 minutes and then bake it for an additional 10 minutes, topping it off with a mix of cheddar and mozzarella cheese. I paired it with some fluffy scrambled eggs and a touch of ketchup on the side!

Great tip! I learned a long time ago to press the shredded potatoes in a potato ricer after soaking and rinsing to remove excess water, holding the ricer upside down. This really helps in getting more water out efficiently. Then, I pat dry the potatoes with paper towels. I like to fry the potatoes in a mixture of half shortening and half butter, just like my mother used to do. Delicious results every time!

I mistakenly scrubbed my potatoes instead of peeling them, but turned it into a time-saving hack by grating them in my food processor. Following a suggestion, I used my salad spinner to rinse them three times, which made prep incredibly easy! Using clarified butter was a game-changer - I heated a stick of butter, removed the solids, and saved them to top off the eggs served with the hash browns. Absolutely delicious!

I had a fantastic experience with these hash browns! Washing the potatoes multiple times prevented them from clumping together in a sticky mess. Instead of drying them after cutting them into small cubes, I left them as is. It took a bit longer to cook, but the results were spot on. I sprinkled in some freshly chopped chives towards the end of cooking for an added burst of flavor. Definitely a major improvement over frozen hash browns!

Hashbrowns used to be my weakness, but not anymore! Following the tip to rinse the shreds until clear was a game-changer. I decided to add 1/4 cup of flour and 1 tablespoon of cornstarch, then cooked them in bacon grease. Keeping the first batch warm in the oven on a cast iron griddle kept them crispy for a long time. Thanks for sharing this recipe, it has helped me finally make delicious hashbrowns!

Rewritten review: Instead of using butter, I opted for canola oil in this recipe. I may have gone a bit overboard with the cayenne pepper, but it actually turned out great! It gave the dish an extra kick that I enjoyed. I didn't have regular paprika on hand, so I substituted it with smoked paprika, which added a lovely smoky flavor. Instead of making one large batch, I made smaller servings similar to pancakes, and each one came out wonderfully crispy. Having a shredding attachment for a mixer or food processor would definitely make the prep easier! However, I found the most challenging part to be squeezing out the water from the shredded potatoes. Instead of using paper towels, I used a kitchen towel to dry them in batches. Not only did this reduce the use of disposable paper products, but it also made it simpler to remove excess moisture. I appreciate that this recipe doesn't include any filler or binding agents, and I definitely plan on making these again, hopefully in the near future!

I have experimented with various hash brown recipes, but the outcome of this one surpassed all my previous attempts, thanks to the method of rinsing the shredded potatoes. The only alteration I made was using 1 tablespoon of avocado oil and 2 tablespoons of regular butter for cooking. Additionally, I utilized a ricer to extract excess water, a tip I picked up from another recipe. The result was perfectly crispy and downright delectable hash browns. Thank you for sharing this fantastic technique!

Quick and effortless

"It is straightforward."

These are the best hash browns I've had in a long time! Thank you for sharing the recipe.

Perfect Hash Browns. Absolutely adore this recipe!

I had no idea it would be this SIMPLE! Huge thanks to Chef John! I decided to enhance the flavor by using bacon grease and butter, as the bacon I had was thinly sliced and didn't render much fat. I seasoned my potatoes with onion salt, paprika, and pepper. Following Chef John's instructions, I cooked them, and the result was absolutely delicious.