The perfect hashbrowns are the crown of a cook’s morning. There is nothing like crispy hashbrowns fried to golden perfection.
Hashbrowns are a great addition to any hearty breakfast, unfortunately often they turn out a soggy, gray mess instead of deliciously golden brown. There are many tips out there on how to create the perfect hashbrowns. Many have you squeeze the water out of the potatoes, which is great, I’ve tried it but I wanted something a bit simpler and time-saving. The trick? Baking the potatoes before you shred them.
It might be cheating but I am 100% okay with that since it makes frying the hashbrowns a breeze. Plus they turn out amazing, with just the right amount of crispiness.
As a bonus you can bake extra potatoes. Shred the baked potaotes and lay them flat on a baking sheet to freeze. Once firm pour the shreaded poatoes into plastic resealable bags and keep in the freezer until you are ready to cook them. I’ve even been known to cook extra bacon to freeze and reheat later. Breakfast can be ready in minutes!
My prefered pairing for these crispy hashbrowns is fried eggs and sausage or bacon. If you are looking for an extra hearty breakfast they are amazing with sausage gravy and sourdough biscuits as well.
- 6 russet potatoes
- 1⁄4 c. lard, tallow or coconut oil
- 1 tsp. unrefined salt
- 1 tsp. freshly ground black pepper
- Place the potatoes on straight on your oven rake or in a baking dish. Bake at 375 F for about 45 minutes or until soft when pricked with a fork
- Allow the potatoes to completely cool. Shred on the largest whole on your grater. As the peel falls off set aside to compost or eat separately. If some of the peel grates in that is fine.
- Heat 2 TBS of oil in a large skillet (preferably cast iron). Add ⅓ of the potatoes fry for 4 minutes or until crispy brown, flip over and fry for another 4 minutes.
- Repeat step 3 two more times until there are no more shredded potatoes.
- Sprinkle the hash browns with the salt and black pepper and serve.