I've had hash browns as a breakfast side in nice restaurants and of course the famous "McHash Browns" but they were boring and forgetable. I finally got around to seasoning an old cast iron skillet and wanted to give homemade a go. After searching on AR for recipies, I decided on this one. I liked the idea of cooking the potatoes the night before and thought it would improve the texture. As long as the potatoes are not overcooked they shred nice and evenly. This step doesn't take long and can be done as the butter melts. I seasoned the shredded potaotes before putting them in the pan so the salt and pepper was evenly distributed. I had cooked 4 slices of bacon, set them aside and added 2Tbsp unsalted butter to the bacon grease. After adding the potatoes to this pan I very slightly patted them down. Cooked on medium heat for 15 minutes without peeking (that was hard), then flipped them over using a small flat pizza pan then back into the skillet and cooked the other side for another 15 minutes. They just about all stayed together - I think if I had tried using a spatula to turn, the disk of potatoes would have broken. Not that they wouldn't have tasted ok if this did happen but I wanted to have them looking nice on the plate. These form a lovely brown and crispy crust and a perfectly soft inside. They were just how I wanted. I have made these using only butter. The bacon grease/butter was noticeably better. I have used the called for russet potatoes and I have used ordinary wh

I was in a rush and decided not to refrigerate the potatoes over night. HUGE mistake. I must make a big difference. I waited maybe 40 minutes before using. They were cool but not cold. The potatoes were gummy and did not brown... well it was a mess! At that point I only used one potato. Not wanting to waste the potatoes, what I did was diced the rest of the potatoes and tossed them with a little oil and put them away in the fridge in a covered container. A day and in a half later, I pre-heated a cast iron pan on about med heat. I added Sunflower oil to the pan and NOT butter. Tossed the potatoes in the pan and left them alone. After they browned I added (diced small) vidalia onion, frozen bell pepper, and Salt and Pepper. Really, really good. I will try the shredded version again.

Great recipe. The boil time on my gas stove was a few minutes too long and the potatoes were a little too soft.

These turned out great. I forgot to boil the potatoes the night before, so I put them in the freezer for 1.5 hrs, and they came out fine. I used Yukon gold because that's what I had, and I sauteed some shallots before adding the potatoes. Great recipe for a perfect texture!

These are great. The best hash browns I've ever made at home and A LOT cheaper then buying frozen hash brown. One note, 8 potatos make A LOT of hash brown. This is the only recipe I'll use to make hash brown, nor will I buy store bought ever again!

I loved the fact that I could prep this overnight. In the morning, all I did was shred it in my food processer and I was good to go. Yummy.

I was looking for a hash brown recipe that I would not have to deep fry in oil. I used this one, but did add my own touch, however. I mixed the chilled grated potato in a little flour and some chopped chives in a bowl, then pressed one serving's worth of the potato mixture into a 4-inch ring mold. Removed the ring, and repeated with the remaining mixture. Fried on the griddle (at about 400 F) until golden brown on both side, about 5 min. each side. Serve with breakfast sausages, bacon, or ham.

This was a great recipe,but does take some time. I will do it again for a special weekend breakfast.

Yum, yum, yum! Like others, I did not have time to let it sit overnight, so after letting them sit for a couple hours, I shredded them and put them in a shallow pan in the freezer and then cooked them. I only put 4 potatoes in the pan and used a little more butter.

I took a hint from your recipe to replicate these delicious "German potatoes" that I had at a local German restaurant. Instead of russets, I used new red potatoes, and instead of shredding them, I sliced them. Turned out GREAT! Thanks for sharing!

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.

Added salt and pepper to the potatoes before frying but they still weren't 'great' only 'ok' for me.

Thank you for this recipe! It's GREAT! I'm not the best cook, & don't have many things up my sleeve for breakfast, as our breakfasts growing up were mostly frozen waffles & cold cereal. My husband & I have decided to have breakfast every morning together now that we have our first child, & we'll surely be serving these hash browns A LOT! We don't mind prepping them the PM b4 at all - in fact, it helps us in the morning. Our only tip is if you're short on time, dice the potatoes b4 boiling them, & then just throw them in the pan in AM instead of spending time shredding them; we also add some cayenne and parsley while frying the potatoes. YUM!

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!!!!

I'll be the first to admit that I was TERRIBLE at hash browns, but not anymore. These were easy and tasty and just what someone like me needs to do hash browns right. I am so glad I found this recipe. Thank you.