Homemade hash browns cooked in the cast iron skillet are one of life’s greatest pleasures. They’ll make your breakfast or brunch…
I love classic diner food, especially when it involves breakfast food. My wife and I don’t go out for breakfast often, but when we do, you can almost always count on me ordering pancakes (either blueberry or pecan) with a side of bacon. And a glass of grapefruit juice.
My wife on the other hand almost always goes for the hash browns… and then I almost always steal a couple of bites! Good hash browns are so incredibly delicious and they are really quite simple to make at home too.
The key to making perfect homemade hash browns is getting rid of the excess water in the potatoes. You’d be surprised at how much liquid comes out of shredded potatoes! That liquid will keep the hash browns from turning crispy and golden brown, so squeeze it out. After all, no one wants soggy hash browns!
After soaking the shredded potatoes, I transfer them to a colander and press out as much liquid as possible. Then I place the shredded potatoes on a clean dish towel or paper towel and continue squeezing out more liquid. I know this might seem like overkill, but trust me, I’ve tried to cut corners and cook the hash browns without squeezing out all of the water, and they just turn out mushy and unappetizing.
When cooking the shredded potatoes, I typically add about a tablespoon of vegetable oil to the skillet. (Olive oil has a lower smoke point, so always use vegetable or canola oil when cooking at high temperatures.) But the secret is to also add about 1-1.5 tablespoons of butter to the skillet, too. The butter not only provides flavor, but it also helps with the browning of the potatoes.
If you happen to also be making bacon for breakfast, then reserve about one tablespoon of bacon grease and use that in place of the vegetable oil. It adds incredible flavor.
I often just make these homemade hash browns plain, but feel free to add shredded onion or cheese to turn these hash browns into a delicious breakfast feast!
These homemade hash browns also reheat very well, so don’t hesitate to make extra and then save some in the refrigerator for the next day. They’d be great served alongside Megan’s Baked Eggs in Tomatoes, or even Ethan’s Broiled Grapefruit recipe.
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Homemade Hash Browns Recipe
Ingredients
- 3 medium White Potato peeled (16-20 ounces total)
- 1 tablespoon Canola Oil
- 1 1/2 tablespoons Butter
- Salt and Pepper to taste
Instructions
- Using a large grater or food processor, shred the potatoes. Transfer shredded potatoes into a large bowl and fill with cold water until potatoes are covered. Let potatoes rest for 5 minutes, then transfer into a colander and press out as much liquid as possible.
- Place shredded potatoes on a clean kitchen cloth or paper towels and continue pressing until very dry.
- Meanwhile, add vegetable oil to a cast iron skillet and place over medium-high heat until hot. Add butter and swirl the pan until the oil and butter have evenly coated the bottom of the skillet. Add the shredded potatoes and cook over medium-high heat for 10-12 minutes. (Tip: Don’t stir or flip the potatoes at this stage unless they are beginning to burn.)
- Flip the hash browns, reduce heat to medium and continue cooking for another 7-8 minutes, or until potatoes are golden brown in color.
- Season with salt and pepper as desired.