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SHREDDED HASH BROWNS HOW TO

Reheat them in an air fryer or under the broiler until they are crisp again. Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor!

An egg is optional but we find the potatoes hold together best this way.

When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).

Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook. Serve them with any breakfast recipe or replace the English muffin in eggs benedict with hashbrowns. What goes with hashbrowns? Practically anything! Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon! Brown each side and then bake in the oven until the potatoes are tender throughout.

Scoop portions of potatoes in a heated pan (cast iron is best!) and flatten with a spatula.

Drain, squeeze dry and toss with egg/seasoning.

Grate potatoes, rinse and soak for 5 minutes (per recipe below).

We use this method with sweet potato hashbrowns as well. This gives a crispy exterior with a tender potato center. In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven.

SHREDDED HASH BROWNS HOW TO

Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup! How to Make Homemade Hashbrowns What can’t go in or on hashbrowns? As long as they can hold together, here are some mix-ins for signature hashbrowns every time! Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles. They’re extra starchy with low moisture content so they’re great for hashbrowns (and mashed potatoes too)! We like to peel them but you can skip that step if time is short. The best potatoes for hashbrowns are Russets, baking potatoes, or Idaho potatoes. The eggs help the patties hold together, without it we find they don’t hold together as well. Shredded potatoes, egg, and some seasonings are all you need to make homemade hashbrowns. Freeze them for quick breakfasts throughout the week.They can be made ahead of time and they reheat well.As these are finished in the oven, it’s a great way to make hashbrowns for a crowd.Panfrying makes these extra crisp and finishing in the oven ensures perfect potatoes every time!.These little hashbrown patties use ingredients you likely have on hand.

This basic recipe will be a go to, it is so easy to prepare and the potatoes come out perfectly every time! Nothing starts the day off better than a huge helping of crispy, Homemade Shredded Hashbrowns for breakfast!