Love shredded hash browns? But never been able to achieve that perfect crispy shreds of potato that you love so much? Well, wonder how to make those crispy golden shreds of goodness no longer! You’ll be shocked at how easy this hash brown recipe is for the perfect hash brown.
If you’ve spent any time in a restaurant you’ve probably run into these little bites of heaven- according to Mr. Cottage-. But in case you haven’t hash browns (also called hash brown, hashbrowns, home fries, or hashed brown) are a really simple breakfast dish of pan-fried shreds of potatoes.
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Hash browns first started showing up on menus in New York City back in the 1890s, and are about as American as apple pie. This dish was originally called hashed brown potatoes but was eventually shortened to the good ol’ hash brown. This first mention of this dish is by an American food author Maria Parloa in her 1887 Kitchen Companion.
Dad who grew up in Kentucky in the US was raised on these. He was a potato-loving boy (and man if you want to know the truth) who lived on mostly potatoes of all kinds. Don’t mess with his potatoes. He gives these two thumbs up. Let’s face it, if he had more than two thumbs he would be using them.
Why Make Your Own Shredded Hash Browns?
Because they are so easy to make! When you know how to make them. The best part of making shredded hash browns is that you can make them fresh, you know what is in it so if you have food allergies you can control exactly what is going in it.
Let’s be honest, there is a lot of people that suffer from food allergies, and making things at home from scratch is the way to enjoy the foods that you love, but you can’t eat outside the house. I love being able to make delicious foods that you get out at your favorite eaterie at home and kick it up a notch and make it even better.
We are one of those families that suffer from food allergies but work to make delicious food at home and don’t miss food eaten out of the house.
The Best Crispy Shredded Hash Browns Recipe
There is truly nothing like shredded hash browns! They are delicious on their own or can be mixed up to create dozens of delicious breakfast options like:
- In Egg Casserole
- With Scrambled Eggs
- With Eggs In A Basket
- With Fried Eggs
- With Ranch House Eggs
- With Pancakes & Bacon
- With Breakfast Burrito
- With Breakfast Egg Cups
What You Need To Make Shredded Hash Browns
Making shredded hash browns is really easy, you’ll just need a few things:
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Ingredients:
- 4 tablespoons bacon fat or butter
- 1/2-1 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2–3 potatoes
Directions:
Peel and shred the potatoes.
Fill a bowl with cool water and place the shredded potatoes in the water for several minutes.
Remove the potato shreds from the water and place them in a colander and rinse until the water is clear, not cloudy.
Let the potatoes drain thoroughly in the colander. If you want you can gently squeeze the liquid out. You can also use a paper towel to remove the extra moisture.
Add salt and pepper to the shredded potatoes.
Heat bacon fat or butter in your skillet until melted or warm.
Add the potatoes to the pan, stir, then let them sit to cook on medium-low heat.
Do not stir the shredded hash browns, allow them to cook on that side for 8-10 minutes or so.
When the time is up flip the hash browns over. You can do this in sections or all in one piece. The important part is to get it flipped.
Cook the other side of the shredded hashbrowns for 5-8 minutes, or until it’s that lovely shade of golden brown and appropriately crispy.
Serve at once.
Print Shredded Hash Browns Recipe
Shredded Hash Browns
The best cripsy hash browns
Ingredients:
- 4 tablespoons bacon fat or butter
- 1/2-1 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2-3 potatoes
Directions:
- Peel and shred the potatoes.
- Fill a bowl with cool water and place the shredded potatoes in the water for several minutes.
- Remove the potato shreds from the water and place it in a colander and rinse until the water is clear, not cloudy.
- Let the potatoes drain thoroughly in the colander. If you want you can gently squeeze the liquid out. You can also use a paper towel to remove the extra moisture.
- Add salt and pepper to the shredded potatoes.
- Heat bacon fat or butter in your skillet until melted or warm.
- Add the potatoes to the pan, stir, then let them sit to cook on medium-low heat.
- Do not stir the shredded hash browns, allow them to cook on that side for 8-10 minutes or so.
- When the time is up flip the hash browns over. You can do this in sections or all in one piece. The important part is to get it flipped.
- Cook the other side of the shredded hashbrowns for 5-8 minutes, or until it’s that lovely shade of golden brown and appropriately crispy.
- Serve at once.
Tips For Making Shredded Hash Browns
Here are some of our best tips for making shredded hash browns:
- Don’t skip the rinsing step! If you do your shredded hash browns won’t come out right.
- You can use a different type of oil and still have the same result. We’ve found using bacon grease or butter adds more flavor to the shredded hash browns.
- Every stovetop is different so you’ll want to keep an eye on your hash browns to ensure they don’t burn.
- Don’t over crowd the pan with shredded hash browns- if you do the hash browns won’t crisp up properly.
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