Classic Shredded Hash Browns
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied or halved. Leftovers are fair.
Ingredients
| 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 |
Instructions
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.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for Coumadin (warfarin) users.
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.