A simple step-by-step tutorial on how to make CRISPY shredded hashbrowns! The perfect addition to your weekend breakfast 🙂
How do you guys like your hashbrowns? Shredded or cubed?
For me? I like them (LOVE them) both ways! It really just depends on my mood and what I’m eating them with. It also depends where I’m getting them and if I know that they’re going to be golden and crispy, or if they’re going to resemble warm, pale, shredded potatoes.
Growing up, we didn’t ever have shredded hashbrowns. But when I grew up and got out on my own, and found a boyfriend who liked breakfast and brunch as much as I did, I was able to experiment a little with my breakfast options. And so my love of (crispy!) shredded hashbrowns began.
I took a few photos along the way to give you a visual, so I’m going to give a quick overview of a few of my best tips and tricks here (be sure to read the full recipe for full instructions):
- Use Russet potatoes for the best results
- Start with your potatoes in cold water, covering your potatoes completely (more than is shown in the picture)
- Don’t overcook your potatoes! They shouldn’t be completely cooked through. Cook too long and they’ll get mushy when you cook them the second time.
- Refrigerate until really, completely cold all the way through. You’re going to need to prep in advance of your meal. Keep your potatoes in the fridge up to 24 hours before cooking (you’ll need to refrigerate at least 3 hours).
- Use a large grater to shred your cold potatoes — you don’t want them too fine!
- Make sure the oil in the pan is really hot before adding your potatoes — this will help keep the potatoes from absorbing it and will give you that great crispy exterior.
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How to Make Crispy Shredded Hashbrowns
- 3-4 medium Russet potatoes peeled (or leave the peel on if you want)
- 3 tablespoons canola oil
- 1/2 teaspoon seasoning salt I use Lawry’s
- Place potatoes in a large pot and cover with cold tap water (so that the potatoes are completely covered). Bring to a boil and cook for 10 minutes, until just slightly softened.
- Drain and place in a bowl. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours (until they are cold all the way through!).
- Shred potatoes using a large grater. (*Squeeze out excess moisture with a paper towel if necessary — any water in the potatoes will keep them from getting crispy)
- Heat canola oil in a heavy skillet (I like cast iron for this) over medium heat. Add potatoes to skillet and season with seasoning salt. Cook until golden brown, stirring as little as possible (stirring interrupts the browning process).
- Taste and adjust seasoning if desired.
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