Side Dish: Homemade Hash Browns


I loved hash browns as a kid. And nothing has changed since growing up. Now, my kids are fond of them too – but I often feel guilty about buying saturated fat and sodium-laden hash browns from the store. The best way to scoot around this fact is to make your own! Sure, they might look a little different, but this recipe for homemade hash browns will have your little ones begging for more once they try them. For a big filling breakfast that’s perfect on a Sunday for you and hubby, serve with bacon, eggs and tomato.

Homemade Hash Browns

You will need

  • 2 medium russet potatoes, shredded
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 medium onion, finely chopped
  • 1 cup oil
  • Salt and pepper to taste

To make

Rinse the shredded potatoes in a bowl. Continue to do so until the water is clear, then drain in a strainer and squeeze them dry with your hands. In a bowl, mix the shredded potato, flour, onion and egg.

In a large skillet over medium-high heat, heat the oil until it is sizzling hot. Place the potatoes in the skillet in about a 1/2 inch thick layer. You have two options here: cover the whole bottom of the pan, or separate into piles – similar to how you would cook pancakes. The choice is yours. Either way, cook until the bottom is browned – about 5 minutes – then flip them over and brown the other side. (If you cooked it to cover the whole bottom of the pan, you can cut them into quarters with a spatula for easier flipping, if you desire).

Turn off the heat and transfer the hash browns to paper towels. Season with salt and pepper.