Perfect Hash Browns Recipe

No Photo

Have you made this?

 Share your own photo!

Perfect Hash Browns

Nancy Schimunek


Add cup of grated cheese added to the grated potatoes before frying & potatoes end up with a flavorful golden crust with a bit of cheese.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Pan Fry


3 c
raw shredded russet potatoes (2 large potatoes)
2 Tbsp
sweet onions, grated
2 tsp
salt and pepper to taste
1 c
grated cheese (optional)


1Peel potatoes and coarsely grate them. Rinse them in a strainer with cold water. Then using a potato ricer compress the water from the potatoes (do not force potatoes through). You may also wring the potatoes in a cloth towel and then pat them dry.
2In a two-quart bowl, combine the potatoes, onions, and salt and pepper (if using cheese add now). Toss the potatoes to evenly distribute the ingredients .
3In a ten-inch frying pan (nonstick works best), melt the butter over medium-high heat. When it is bubbly, add the potatoes and reduce the heat to medium low. Press the potatoes evenly with a large spatula. They should be no more than a half-inch thick. Cook for ten minutes. Then with a spatula, cut the hash browns evenly in to four wedges for easy turning. Turn them over and cook the other side for another seven or eight minutes until the potatoes are tender. Serve hot.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American