Classic Shredded Hash Browns



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied or halved. Leftovers are fair.

Classic Shredded Hash Browns


8 ounces Yukon gold potatoes (shredded)
1/8 tsp. Salt
1 to taste Black pepper
2 pat (1 inch sq, 1/3 inch high) Unsalted butter


After shredding the potatoes, place them in a strainer. Using the back of a rubber spatula, press the excess water out of the potatoes.

Place the potatoes on a double thickness of paper towel and pat as dry as possible.

Place the potatoes in a bowl and add the salt and pepper. Toss until well blended.

Place the butter on a large griddle or in a large skillet over medium high heat.

When the butter is melted and bubbling, add the potatoes.

Toss well on the griddle for about 5 minutes, then gather the potatoes into two piles.

Press down to flatten each pile.

Adjust the heat so that the potatoes cook slowly without burning - generally medium to medium high.

After about 5 minutes turn and cook on the other side for 3 to 5 minutes.

Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for Coumadin (warfarin) users.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Hash browns are great for breakfast, with Vitamin C, potassium, fiber and magnesium.

It is important to have the shredded potatoes be as dry as possible. Pressing them in the strainer works well, but you can also use a salad spinner if you have one.

Butter adds a bit more saturated fat, but the potatoes will brown so much better than if you use olive oil.

"Oh, babe, this meal was made for two / And these hash browns mean nothing, oh these hash browns mean nothing, yeah these HASH BROWNS MEAN NOTHIN' without you."

John Green