Shredded Hash Browns Recipe
- Category: Breakfast
- 2–3 potatoes (Any type will work, but Russets are classic hash brown potatoes. I use medium to large sized spuds)
- 4 tablespoons butter or bacon fat
- 1/2 teaspoon sea salt (I use this one)
- 1/8 teaspoon freshly ground black pepper
- Shred your potatoes. I don’t peel mine first, but you can if you want.
- Rinse your potatoes.
- I simply put my shredded potatoes in a colander, and rinse until the water is clear, not cloudy.
- Allow the potatoes to drain thoroughly. I like to squeeze ’em a bit to get out all the moisture I can, or you can pat them dry with a clean dish towel.
- Toss in the salt and pepper.
- Meanwhile, heat up the butter or bacon fat in your skillet until it’s melted.
- Place the potatoes in the pan, give them a quick stir, then leave them alone to cook on medium-low heat.
- The leaving alone part is important. Don’t fuss with them, just let them cook on that side for 8-10 minutes or so.
- Now give them a flip. I’m not talented enough to flip the entire potato mass at once, so I flip it in sections. It doesn’t matter how you do it, just get it flipped.
- Cook the other side 5-8 minutes, or until it’s that lovely shade of golden brown and appropriately crispy.
- Serve immediately. Accompany with ketchup if you want, or eat plain for pure shredded hash brown goodness.