In this instructable I will show you how to make hash browns. I love eating hash browns for breakfast with eggs and bacon, and this home made crispy hash browns recipe is really easy to make. You can shape them to be more like the McDonalds hash browns or you can make them into a pancake shape, or leave out the egg which is the binder and the flour and just make them more like a pile of crispy goodness. If I can do it, you can do it! Let's get started! :)

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Follow the easy steps below or watch the video tutorial or do both! :)

Step 1: Ingredients/Tools

You can print the recipe here if you want.

Ingredients:

3 medium potatoes (Russets, Yukon Golds, etc.)
water
1 large egg (optional for binding and shaping)
2 Tbsp. of all-purpose flour (30g) (optional, add only if you use the egg)
1/2 tsp. of table salt (2g)
1/4 tsp. of ground pepper (1g)
1/4 tsp. of garlic powder (1g)
2 Tbsp. of oil for frying (30ml)
salt and pepper to taste after cooked

Tools:

Box Grater
Potato peeler
Bowls
Cheese cloth or tea towel
Fork
Skillet (Cast iron, nonstick, etc.)
Spatula

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Step 2: Peel and Grate Potatoes

First wash and then peel the potatoes. Next using a box grater or normal cheese grater or food processor with grater attachment, grate the potatoes. If using a hand grater like a box grater when you get close to being done with the potato be very careful! It is easy to accidentally grate your fingers. Blood and potatoes don't mix very well. So use some sort of a guard or just don't do the last bit. The guard I use came with my mandolin slicer.

Step 3: Soak, Squeeze, Drain, Repeat

Now time to get the starch out of the potatoes. Don't skip this step it is very important for getting nice crispy hash browns. Place the shredded potatoes into a large bowl with cold water. Let them sit in the water for a few minutes, then reach in and squeeze the potatoes in your hand. This will help even more starch come out of the potatoes. Next go to the sink and tilt the bowl and place your hand on the side and empty out the water, then replace it will a new batch of cold water, and repeat the process 3 or 4 times. Notice in the last picture how cloudy the water still is, that is the starch. This was after only 2 rinses. 4 times is usually good enough.

Step 4: Squeeze Squeeze Squeeze

Now after the final rinse and drain take a couple of big handfuls of the potatoes and put them on a cheese cloth or tea towel. Then wrap it up and squeeze the potatoes allowing the excess water to drain. You can be pretty firm with this, you won't hurt the potatoes. After doing this you will be left with nice dry shredded potatoes that are ready for frying! :)

Step 5: Shaping the Potatoes

If you would like to create the classic oval shaped hash browns then we need to use a binder. For this I am using 1 egg and a few tablespoons of flour. Whisk up that egg in a large bowl then add the potatoes, flour, salt, pepper, and garlic powder. Mix them all together with a fork. If you don't care about the shape and or don't want to use the egg, you can leave out the egg and flour.

Step 6: Fry Up Those Hash Browns

Next pour a few tablespoons of oil into a skillet and heat it up using medium heat. Once it is nice and hot shape your hash browns and while you are shaping squeeze them a bit to allow excess egg to fall off. Then place them into the hot skillet. You can further shape them with a spatula once in the skillet. Cook them for 4 to 5 minutes on each side until nice and golden brown. Make sure to add additional salt, pepper, and garlic powder if you like. :) Once they are cooked transfer them to a paper towel lined plate.

Step 7: Serve Them Up

Now serve them up with ketchup, bacon, eggs, etc. They are nice a crispy on the outside and soft and perfectly done in the middle. Enjoy! :)

*Note - If you want them more crispy closer to the middle, don't make them very thick. Also like I mentioned earlier, you CAN leave out the egg and flour if you like and then just put the potatoes in the pan and cook them that way.