Perfect Homemade Hash Browns
Hash browns have always been one of my favorites… but I could never get my homemade ones to turn out right. They were usually always too gummy which would mean that I’d end up burning them. So out of desperation, I’d spend a lot of time carefully cutting them up into as small of chunks as I could and frying them up that way. It worked, sorta. But it still wasn’t hash browns.
Until one day I learned the secret: rinsing the shredded potatoes. So I tried it, and in no time at all I had the most mouth-watering, perfectly browned hash browns.
Here’s my recipe:
Salt to taste
1-2 Tbs of olive oil
(more garden-fresh recipes here)
Wash and peel your potatoes (or you can leave the skins on and just remove any blemishes). Shred the potatoes, then place in a colander and rinse until you don’t see the starch coming out in the water any longer. Then remove as much of the excess water as possible, then add salt. Pre-heat your frying pan with the olive oil and add shredded potatoes. Cook on medium-low heat (depending on your stove) for 6 minutes, then flip potatoes over for another 6 minutes. Don’t stir them up. The less you turn and stir them, the better.
Once the potatoes are finished on the other side, then serve and enjoy!
Have you tried making homemade hash browns before? I’d love to hear about it in the comments below.