Every once in a blue moon someone shocks the crap out of me and asks for a recipe. When that happens, I try to oblige the requester as quickly as possible because that’s just polite 🙂 But y’all are just not going to believe how easy these hash browns are to whip up. They’re so fast you’ll be making them for breakfast, lunch, AND dinner! *This post has affiliate links**
We LOVE breakfast for dinner in my house and with this recipe- homemade hash browns are only minutes away and free from all the chemical preservatives and whatever other crap ends up in packaged foods.
So, as promised, let me introduce you to the world’s easiest hash browns.
Here’s what you’ll need:
- A food processor with a shredder attachment. I have THIS one but any will do.
- A non stick pan.
- Salt and pepper
**Disclaimer** I very rarely measure anything when I’m cooking. I eyeball things. Start with less seasoning than you think you need. You can always add more, but you can’t take it out! Get comfortable in the kitchen, trust your senses and your taste-buds. If you don’t like a spice I use, omit it and use something else! Be brave, be BOLD & take charge of your culinary adventure!
Now that we have THAT ^ out of the way, let’s cook!
- Add oil to your non stick pan and crank up the heat to just above medium high- you know your stove better than I do. You want the pan super hot, but not hot enough for the oil to start smoking.
- Wash your potatoes. However many you think you’ll need plus 5 because you’re going to want more once you taste them!
- Run your clean spuds through the food processor
- Throw your tater shreds into a salad spinner and rinse them really well
- Spin those little suckers like crazy to get them as dry as you can. Thanks to years of watching Food Network, I know that wet foods don’t get crispy. I don’t know about you but I think soggy hash browns are nasty. Even when I go to a restaurant I ask for my hash browns to be extra crispy.
- You pan should be hot by now, so carefully add the potatoes to the pan evenly so you don’t splash yourself with hot oil.
- Don’t they look pretty frying up, I love that sizzly sound!!!
- Sprinkle with a little salt & pepper.
Now, here’s the hardest part of this entire recipe:
DON’T PESTER YOUR POTATOES!
That’s right, leave them the heck alone for a little bit. You can give the pan a little shake just to be certain they’re not glued to the bottom but otherwise- HANDS OFF!!!
- After a few minutes (5 ish depending on your stove) you can carefully peek to see that your hash browns are getting nice and golden. Carefully turn them over once they’ve reached the color and crispy level that makes your taste buds happy.
This makes me a little drooly
When the underside is just as crispy, SERVE! As with anything fried or crispy, these are best when served fresh and piping hot!
I’ll take mine with fried eggs thanks, ahhhhhhmazing!
Do you make hash browns from scratch?
What are your favorite cooking tricks or tips?