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READY IN 13+ hrs

Grandma's Hash Browns

Read Reviews (108)

"My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!" — Denyse

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Original recipe makes 8 servings Change Servings

8 large russet potatoes, peeled
4 tablespoons butter

1 tablespoon salt
1 teaspoon ground black pepper

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Directions

In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

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PREP 25 mins
COOK 1 hr
READY IN 13 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 08, 2006

Yum! I boiled the Russet potatoes as directed, then put them in an ice water bath for 5 minutes. I only fried them for about 5 minutes per side on medium to medium-high heat (6/10). They were dark-golden crispy on the outside with just the right amount of softness on the inside.

—P.M.

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Most Helpful Critical Review

Dec 30, 2011

I had high hopes for these based on the reviews but I must have done something wrong. First of all, the shredded potatoes did not stick together when we cooked them - they were very hard to flip and serve as they kinda fell apart. Secondly, the taste was quite bland (which could be easily fixed by adding more seasoning).

—HoneyB

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126 Ratings

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Oct 14, 2007

The key to this is the same to good mashed potatoes - the refridgeration. Shirley Corriher in Cookwise explains why this works. The glutens that make potatoes gooey and sticky, crystalize when chilled and once crystalized - they stay that way which makes for non-gooey hash browns and light fluffy mashers.

—Connie.Andy

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Feb 22, 2004

I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.) and letting chill overnight made a great difference. An important thing is not to overcook. You want them to be tender but not falling apart; to shred better. I don't think it is neccesary to add oil, if you brown/crisp LONG ENOUGH before turning. I start out on medium-high heat then turn heat down to med, as soon as they start to brown. Then cook for about *20* minutes on ONE side, THEN TURN. I also like to "cut" (with the spatula) into serving size pieces prior to turning. I sometimes use another buttered pan to finish the other side (more room to turn). FYI; If you "press" down the potatoes at first, and brown/crisp for a long time, cut into serving sizes, they freeze well for reheating in the toaster later. Thank you, Denyse, for sharing. I prefer feeding my family *homemade* to oily, store bought with added preservatives.

—somethingdifferentagain?!

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Apr 03, 2007

A great hash brown recipe! This is is how I cook mine "Southern style." I cook my hash browns in bacon grease, not butter. This gives extra flavor and makes them less likely to burn. And I use only cast iron cookware. That makes them cook evenly.

—Anne Marie Sweden

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Jun 08, 2005

Very simple, delicious recipe. I would also recommend adding a bit of oil to the butter to keep it from burning. Also, when it came time to flip the hash browns, I placed a large plate over the frying pan, turned the pan upside down, and then slid the hash browns back into the pan. Worked great and it came out in one, lovely, crispy, brown piece. While it's hard not to peek, keeping the hash browns on the first side for at least 15-20 does make a huge difference in the amount of crispiness you will achieve. Super recipe! Thanks, Denyse!

—jensenly

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Sep 03, 2007

I've never made hash browns from scratch, so when I found this recipe, I knew I just had to try it. These tasted exactly, if not better than what we enjoy at our favorite diners here in Jersey. Denyse, your grandma certainly knew what she was doing because this was genius. Who would have thought to boil and refrigerate? Because I decided on this side just hours before dinner, I speeded up the process by placing the potatoes in the freezer until they were good and chilled. I did add sauteed chopped onion to this and some garlic and onion powders. I'll never, ever go back to the frozen stuff again!! Thank you so much!!!!

—LINDA MCLEAN

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Apr 05, 2006

Excellent traditional way to cook Hash Browns. Want to make them more than a breakfast dish? Cook them and use them for a bed for a nice cajun filet of fish or any cut of fish. These are great and there is NO REASON they should be enjoyed only for breakfast!

—dughr

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Nutrition

Calories
337 kcal
17%

Carbohydrates
66.6 g
21%

Cholesterol
15 mg
5%

Fat
6.1 g
9%

Fiber
6 g
24%

Protein
5.8 g
12%

Sodium
930 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Hash Browns

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 337
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.7g 19 %
Cholesterol 15mg 5 %
Sodium 930mg 37 %
Potassium 1094mg 31 %
Total Carbohydrates 66.6g 21 %
Dietary Fiber 6g 24 %
Protein 5.8g 12 %
Sugars 2.8g
Vitamin A 4 %
Vitamin C 41 %
Calcium 4 %
Iron 11 %
Thiamin 33 %
Niacin 45 %
Vitamin B6 56 %
Magnesium 24 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.