Crispy Homemade Hash Browns

secret to crispy hash browns

I find nothing more satisfying than a large breakfast on the weekend.  The only problem was that I had never learned how to make hash browns from scratch.  We always just bought them, frozen, in bags from the grocery store.  When I did think of making them, all I could imagine was that you had to peel a potato and grate it like you would a block of cheese.  I had no interest in doing that!

But the call of fresh hash browns was enough for me to learn, especially since I have been eating more carbohydrates in an effort to raise my metabolism.  There’s a simple trick to getting really crispy hash browns, and I’ll share it with you today!

Hash browns, eggs, quiche, frittatas, toast, fresh juice, pancakes, waffles, fruit, you name it.  That my kind of breakfast!  Throw a little lacto-fermented ketchup on these babies and you’re good to go.  Plus, when you eat a big breakfast you get the benefit of extra energy and a roaring metabolism.  Win win!

PUFA and Conventional Potatoes:  Have you ever read the ingredient list on a bag of frozen potatoes?  From fries to tater tots to hash browns, the story is always the same: vegetable oil and potatoes.

Vegetable oils are industrial by-products.  We were never meant to consume canola, cottonseed, soybean, grapeseed, or other oils in the quantities that we do in processed foods. We were meant to have saturated fats, like coconut oil and butter.

Polyunsaturated fatty acids (PUFA) are also the perfect mechanism to disrupt our omega-3 and omega-6 fatty acid ratio balance.  Industrial vegetable oils are almost always PUFA, which are inherently unstable and may cause health problems.

Which brings me to: it’s a good thing hash brown are a lot easier to make than I thought!  Fry them up in ghee or expeller-pressed coconut oil.   Enjoy crispy potatoes with breakfast to raise your metabolism for the day, no PUFA in sight!

So What’s the Secret?  Squeezing out the water from the potatoes!  You have to press out the extra moisture from these shredded potatoes in order to get them really crispy.  It’s the same principle as squeezing the water out of zucchini for fritters, or patting meat dry so it can get a nice brown sear.

Equipment Needed:

Note: Make sure you use expeller-pressed coconut oil for this recipe, since regular unrefined coconut oil will taste and smell like coconut.  Expeller-pressed coconut oil has a nice neutral taste, perfect for these savory kinds of dishes.  Alternately, you can use ghee, which won’t burn like butter when used for frying.

Crispy Hash Browns

6 large russet potatoes, peeled and halved to fit through feed tube of food processor
coconut oil or ghee (buy expeller-pressed coconut oil here, how to make ghee here)
salt and pepper to taste (buy unrefined sea salt and organic pepper here)

  1. Lay out a large kitchen towel, and set aside.  In a food processor fitted with the large shredding disk, process potatoes until they are completely shredded.  Remove from the food processor and pile in the center of the kitchen towel.
  2. Gather the corners of the towel together and twist to seal and grab firmly.  Over the kitchen sink, twist as hard as you can manage, squeezing out as much of the water from the shredded potatoes as possible.  Unwrap.
  3. In a large cast iron skillet, melt ghee or coconut oil over medium-high heat.  Cook about half of the shredded potatoes in the skillet for 5-10 minutes, until golden brown.  Season generously with salt and pepper. 
  4. Using a spatula, flip the potatoes over to brown on the other side.  Season the other side with salt and pepper as well, adding more ghee or coconut oil to the pan if needed.
  5. When both sides are golden brown, remove from the skillet and serve.  You can save extra hash browns in the fridge, as they reheat very well.

This post is a part of Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free WednesdayThe Mommy Club, Simple Lives Thursday, Full Plate Thursday, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, and Monday Mania.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Print Friendly

NEWSLETTER

Get Notified Of New Posts

Add your email address here to receive email updates each time I publish a new post or recipe. This makes life a lot easier when you don’t have time to look me up. I’ll deliver my latest to your inbox, so you won’t miss a thing!

Enter your email address:

Delivered by FeedBurner

Comments

  1. Tonya Scarborough says:

    Also, you can put the shredded potato into a bowl of salt water. It takes the starch out so that they don’t turn gray and mushy. I just squeeze the water out with my hands and put them straight into the pan for cooking.

  2. I could eat big breakfast meals all the time. I love the stuff! I always get so disgusted by the ingredients in frozen potatoes. It’s needless. I’m glad to finally know the simple trick to a good crispy pan of hashbrowns. Thanks for sharing at Allergy-Free Wednesdays! We hope to see you back again next week.

    ~Michelle, AFW Hostess

  3. I always thought that you had to cook the potatoes before you shred them, but you don’t?

    • Nope! That’s what I had wondered too, and it seemed like a pain to do it that way. Just shred them fine and/or make sure the layer in the skillet is thin enough, and they cook right through no problem. I was very glad to find all that out!

  4. Mike F says:

    To really get a nice golden brown look you should cook them at a lower temp for about 20mins each side. I know it’s a pain but much worth it!

  5. I love hash browns. Once I have gotten a lot more recovery with the GAPS diet I’d like to try them again. I insert a step in between shredding and squeezing that helps pre-digest the complex carbs which are so difficult for our guts to handle. I soak the shredded potatoes overnight in warm water, celtic sea salt, and whey or other ferment liquid. At least 8 hours, more if I have the time.

  6. Melanie Kampos says:

    I pre made these once for a camping potluck breakfast & boy they were a hit! Thanks for the tip about squeezing out the water. The second time I made them they weren’t as crispy. Now I know why. I must have forgotten to get out all the water out. Real good tasting w’ piima or sour cream or creme fraiche. FYI don’t use your favorite tea towels as the potatoes will discolor them.

  7. Mary English Eck says:

    That’s why you bake an extra potato the evening before. Grate the tater, grate tiny amount of onion, mix. Fry in oil and a pat of butter. Flatten out as you would a hamburger. Peek under & turn once. Plate it and enjoy. No muss, no fuss.

  8. Greetings! This is my 1st comment here so I just wanted to give
    a quick shout out and tell you I really enjoy reading through your posts.
    Can you recommend any other blogs/websites/forums that go over the same
    subjects? Thanks a ton!

  9. melanie says:

    I added lots of grated potatoes to a potato pancake mix (egg added) :)))) Yummy!!!!!!
    I also tried leftover mash potatoes + egg, and it worked too!!!!!!!!!!!!!!
    Looks like fake ones, but they taste GREAT!!!
    I think the moisture gets absorbed in the mix and or mash potatoes. Try it you’ll love them!!!!!!!!!
    Swell Mel:)

  10. I’ve never make hash out of a raw potato. This time of year when we have new potatoes, I always boil extra when I cook them for a meal and refrigerate the leftovers. The next day, just chop them up a bit (skins and all for new potatoes) and saute with real butter in a pan. Add salt and pepper. They’re great!

  11. Can i make a hash brown mix and then freeze it to use at a later date, or do i cook the hash browns and then freeze them and just reheat later

Trackbacks

  1. [...] Homemade hash browns. I mean, I’d eat tots any time of day, but these crispy hash browns are probably a more appropriate choice for breakfast. [...]

  2. [...] Hash browns (who would have known there’s a secret to making them perfectly browned and crispy!?!?!) [...]

  3. [...] finding the secret to crispy hashbrowns after years of failed attempts and mushy breakfast [...]

  4. [...] Believe it or not, my most searched and popular post on Our Nourishing Roots is my recipe for crispy hash browns.  I have a secret to making them perfectly browned and crispy.  They are perfect alongside a [...]

  5. [...] them), but potatoes keep for a while so I’m really not worried. I also just came across this recipe for hash browns that looks delicious. We both used to love hash browns at good breakfast restaurants but have never [...]

  6. [...] Crispy Hash Browns: These crispy hash browns have a secret to their success.  And it’s simple, too!  We make these practically every weekend, sometimes in bulk for the week ahead, and sometimes just to be consumed in massive quantities.  There’s nothing better than a plate piled high with hash browns, eggs, toast, and pancakes.  (Or waffles!  Sorry, I had to go there.) . [...]

  7. [...] all of the potatoes we’ve been getting. Last weekend he finally got around to trying this hash brown recipe. The verdict? Really, really tasty. Now he’s trying to figure out if he can get the leftovers [...]

  8. [...] Crispy Homemade Hashbrowns from Our Nourishing Roots Sweet Potato Skins and Homemade Aioli from Ditch the Wheat My Lazy Method For Making Beef Stock from Too Many Jars in My Kitchen Invisible Genetically Modified Ingredients from NonGMOShoppingGuide.com Cultured Vanilla Ice-Cream from The Coconut Mama Ultimate Tomato Basil Soup from Our Nourishing Roots Spicy Mustard Green Pesto from Nourished Kitchen What You Need to Culture Fruits and Vegetables at Home from Oh Lardy! How to Use Coconut Oil from Whole Natural Life Creamy Mexican Cheese Dip — Without Velveeta! from Food Renegade 25 Different Kinds of Sugar from Small Footprint Family Raw Milk Eggnog from Unmistakably Food Pumpkin 7 Layer Bars from Our Nourishing Roots [...]

  9. [...] past 11 according to the boys).  We made French toast with Nutella and berries, scrambled eggs, homemade hash browns, facon (its pretty difficult to find regular bacon here, so we had to settle for ham), and [...]

  10. [...] wondered about Latkes or Hash Browns, but the thought of shredding them makes me cringe (is it worth it, [...]

  11. […] Cabbage and ground beef skillet, hashbrowns […]

Speak Your Mind

*

Lose the mystery dyes and chemical flavors and sip Natural Cocktails in style.
Click here