Hash Browns
A hash brown recipe like the frozen hash browns from the store! This is how to make hash browns from scratch using starchy russet potatoes! Homemade hash browns are easy, simply fry, use in cheesy casseroles, or add to a hearty potato soup! Learn how to freeze and make ahead this dish for breakfast or a side!
Equipment
- 1 5-quart pot, (to blanch potato shreds)
- 1 colander
Ingredients
Ingredients:
- 1 3/4 lbs russet potatoes, (about 4 peeled and washed)
- 2 Tbsp sunflower oil
- 1 tsp salt
- 1/2 tsp seasoned salt
Instructions
Directions:
- Shred the potatoes into a large bowl using a box grater. Fill up with cold water to prevent it from oxidizing.
- Meanwhile, bring 2 quarts of water to a boil. Add grated potatoes using a slotted spoon, and discard the water it was soaking in. Blanch potato shreds for 2-4 minutes.
- Strain water off (even if it never came back to a rolling boil.) Run under cold water for 2 minutes to cool off the potatoes and prevent them from further cooking.
- Squeeze out any excess water.
- Arrange shredded potatoes onto a large 18x13 sheet pan. Bake at 350°F for 10 minutes to dry out and remove excess moisture. Cool for 15 minutes in the pans.
- Transfer cooled potatoes into a large bowl or food container. Season with the salts and 2 Tbsp oil. Toss everything to coat and refrigerate until needed. (**See freezer instructions below.)
Notes
To Freeze hash browns: place cooled shredded potatoes (single layer) into the freezer and flash freeze until solid. Remove and transfer into an air-tight freezer bag. Keep frozen for up to 3 months.
Nutrition Facts
Hash Browns
Serving Size
1 cup
Amount per Serving
Calories
219
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
6
g
Sodium
882
mg
38
%
Potassium
828
mg
24
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
2
IU
0
%
Vitamin C
11
mg
13
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
