|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a fan of a hearty breakfast, this recipe is a great addition to your bacon and eggs. Upgrade your old sunny side up or add them to fried rice for a brunch dish full of flavor. Versatile and easy to make, our hash brown mixture makes a cheesy hash brown casserole or corned beef hash.
These homemade hashes can even make an excellent supper side and are especially good with steaks, roast beef, ham, hot dogs, sausages, and baked beans. Place them between slices of sliced turkey in your sandwich for crunch heaven.
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- 1 1/2 pounds potatoes (waxy or starchy)
- 1/2 cup sweet onion (finely chopped)
- Kosher salt (to taste)
- Freshly ground black pepper
- 2 tablespoons butter
- 4 tablespoons vegetable oil
Gather the ingredients.
Peel the potatoes and shred using the large shredding holes on a box grater or the shredding disk of a food processor.
Place the potatoes in a strainer and rinse with abundant cold water to release some starch. Shake to remove excess water and transfer the potatoes to a clean kitchen towel. Squeeze well, many times, to remove excess moisture.
In a medium-size bowl, combine the potatoes with the finely chopped onion, salt, and pepper.
In a large non-stick pan, heat the butter and oil using medium heat.
When the butter and oil are hot, add the potato and onion mixture. Using a spatula, press them down firmly, but do not stir the potatoes. You want to create a crunchy layer at the bottom.
When the bottom is golden brown, turn the potatoes carefully and brown the other side: Using silicon gloves or oven mittens, place a round plate on top of the pan, turn the pan upside down so the potatoes are on the plate, and then slide the potatoes back into the pan. Alternatively, you can cut the potatoes in four quarters and turn them upside-down in sections.
Sprinkle extra salt and pepper to taste. Once the potatoes are crunchy and gold on both sides, transfer to a plate to serve or keep warm in a 200 F oven until it's time to use.
Serve with the breakfast foods of your liking and enjoy!
Tips for a Crispier Hash
Follow these simple tips for crispy potatoes:
- The best potatoes for crispier hash browns are high-starch baking potatoes, but if you want hash browns that stick together better, use moderate-starch Yukon Gold or low-starch, red-skinned potatoes.
- Rinse your potatoes well. By releasing the starches and then squeezing all the water out, your potatoes will be cooked on the inside and crunchy on the outside.
- Season well before cooking and try the potatoes before serving to check if they need extra salt and pepper.
- If you're short on time, place the already rinsed and squeezed potatoes in a microwavable bowl and microwave on high for one minute. This pre-cooking speeds up the process and also makes them crunchier.
- Using a large pan to brown the potatoes helps immensely because the hash is thin so it cooks and browns faster.