Shredded Hash Browns Recipe | The Prairie Homestead (2024)

I had a dream…

…of being able to make shredded hash browns at home without them being completely gross.

Because even my best-laid plans would leave me with poor results…

Too soggy. Too gummy. Too raw. Too burnt.

And hopelessly stuck to the pan.

I can make homemade marshmallows and french bread from scratch, for goodness sakes. What was up with these stinkin’ hash browns?

I am way too stubborn to buy frozen shredded hash browns from the store, so there we were, stuck eating fried potato cubes instead. Tragic.

Come to find out, there were only a few simple steps standing between me and homemade hash brown potato heaven. Who knew?

If you are in the same boat I was, you’ll want to definitely pin or save today’s post. It’s life-changing information, I’m telling ya.

CrispyShredded Hash Browns Recipe

• 2-3 potatoes (Any type will work, but Russets are classic hash brown potatoes. I use medium to large sized spuds)
• 4 tablespoonsbutter or bacon fat
• 1/2 teaspoon sea salt (I use this one)
• 1/8 teaspoon freshly ground black pepper

Shred your potatoes. I don’t peel mine first (because I’m lazy. Because the peels provide extra nutrition. *A-hem*), but you can if you want.

If you’re a glutton for punishment, you can use a hand grater. I personally hate grating stuff by hand, so my food processor makes short work of the potatoes.

Now comes the important part: rinse your potatoes. The starch on the potatoes is what tends to make them gummy and sticky. We want it outta there.

I simply put my shredded potatoes in a colander, and rinse until the water is clear, not cloudy.

Allow the potatoes to drain thoroughly. I like to squeeze ’em a bit to get out all the moisture I can, or you can pat them dry with a clean dish towel.

Toss in the salt and pepper. Don’t forget this step. Seasoning is important…

Meanwhile, heat up the butter or bacon fat in your skillet until it’s melted. I use my 12″ cast iron skillet, because I’m cool like that.

Place the potatoes in the pan, give them a quick stir, then leave them alone to cook on medium-low heat.

The leaving alone part is important. Don’t fuss with them, just let them cook on that side for 8-10 minutes or so.

Now give them a flip. I’m not talented enough to flip the entire potato mass at once, so I flip it in sections.It doesn’t matter how you do it, just get it flipped.

Cook the other side 5-8 minutes, or until it’s that lovely shade of golden brown and appropriately crispy.

Serve immediately. Accompany with ketchup if you want, or eat plain for pure shredded hash brown goodness.

Kitchen Notes:

• If you don’t want to use butter or bacon fat, coconut oil will work in this recipe. I do think butter or bacon grease will offer more flavor for your shredded hash browns, though.
• Every stovetop is different, so watch the pan closely the first time you make these. You want the heat high enough to crisp up the potatoes, but not so hot that it burns the bottom before the middle has time to cook.
• It’s tempting to try to crowd the pan with more potatoes (I get greedy sometimes…), but keep in mind that if you do, you’ll likely end up with soft/soggy hash browns. In order for them to nicely crisp up, they need to have room to cook.
• Serve your homemade hash browns alongside some of my other favorite breakfast foods, like:
  • No-Stick Scrambled Eggs (cooked in your cast iron skillet, of course)
  • Homemade Butermilk Biscuits
  • Homemade Sausage Gravy
  • Homemade Breakfast Sausage Patties

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