Homemade Hash Browns
Servings 12 servings
Calories 137kcal
Ingredients
- 3 large russet potatoes peeled and grated (around 4-5 cups)
- 2 Tbsp cornstarch
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic (optional)
- 4 Tbsp olive oil or vegetable oil plus additional as needed between batches
- 2 Tbsp butter plus additional as needed between batches
Instructions
- 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 Tbsp oil and 1 Tbsp 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 1/4-1/2 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.
Notes
Depending on how you divide the hash brown mixture, yield may vary.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 311mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg