Homemade Hash Browns

Course Appetizer, Side Dish

Cuisine American

Keyword hash-browns-recipe, homemade-hash-browns

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 137kcal

3 large russet potatoes peeled and grated (around 4-5 cups)
2 tablespoon cornstarch
1 ½ teaspoon salt
1 teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon granulated garlic (optional)
4 tablespoon olive oil or vegetable oil plus additional as needed between batches
2 tablespoon butter plus additional as needed between batches

Grate potatoes on the large side of a box grater or using a food processor. Don't rinse.
Place potatoes in cheese cloth or a thin lint free kitchen towel. Twist to remove as much liquid as possible.
Place into a large mixing bowl and toss with cornstarch, salt, black pepper, onion powder and granulated garlic.
Heat 2 tablespoon oil and 1 tablespoon butter in a large cast iron skillet or similar over medium high heat.
Use a large ice cream scoop to divide the shredded hash browns. Press to about ¼-1/2 inch thick. Cook for around 3-4 minutes per side or until the potatoes are tender.
Remove to paper towels and cook in batches, adding additional oil and butter to the skillet between each batch.
Serve immediately with ketchup or sour cream, garnished with green onions or chives.

Depending on how you divide the hash brown mixture, yield may vary.