Homemade Hash Brown Potatoes
These homemade hash brown potatoes are perfectly moist and crunchy, a great side for breakfast or lunch dishes.
- Serves: 4 persons
- 1 ½pounds potatoes (waxy or starchy)
- ½cup sweet onion (finely chopped)
- Kosher salt (to taste)
- Freshly ground black pepper
- 2tablespoons butter
- 4tablespoons vegetable oil
Step 1Gather the ingredients.
Step 2Peel the potatoes and shred using the large shredding holes on a box grater or the shredding disk of a food processor.
Step 3Place the potatoes in a strainer and rinse with abundant cold water to release some starch. Shake to remove excess water and transfer the potatoes to a clean kitchen towel. Squeeze well, many times, to remove excess moisture.
Step 4In a medium-sized bowl, combine the potatoes with the finely chopped onion, salt, and pepper.
Step 5In a large nonstick pan, heat the butter and oil using medium heat.
Step 6When the butter and oil are hot, add the potato and onion mixture. Using a spatula, press them down firmly, but do not stir the potatoes. You want to create a crunchy layer at the bottom.
Step 7When the bottom is golden brown, turn the potatoes carefully and brown the other side: Using silicon gloves or oven mittens, place a round plate on top of the pan, turn the pan upside down so the potatoes are on the plate, and then slide the potatoes back into the pan. Alternatively, you can cut the potatoes in 4 quarters and turn them upside down in sections.
Step 8Sprinkle extra salt and pepper to taste. Once the potatoes are crunchy and gold on both sides, transfer to a plate to serve or keep warm in a 200 F oven until it's time to use.
Step 9Serve with the breakfast foods of your liking and enjoy.