Food Recipes Hash Browns Recipe 3.6 (52) Add your rating & review This classic diner favorite is surprisingly easy to make at home. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on July 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 40 mins Yield: 4 to 6 serves - Hash browns are a staple of American diner food. In fact, nearly every breakfast plate you order at a diner comes with these crispy, julienned potatoes that have been fried until golden brown. And you can find them everywhere, from fast food restaurants to colossal breakfast buffets. Why? They are the perfect starchy side for scrambled eggs and salty meats like bacon or sausage. You don't need a lot of fancy equipment or a diner-sized griddle to make hash browns at home. This easy recipe will have you turning out diner-quality spuds in no time. Ingredients 2 ½ pounds russet potatoes (about 4 medium) 2 teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 3 tablespoons olive oil Directions Peel the potatoes and place them in a large saucepan. Add enough water to to cover, along with ½ tsp salt. Bring to a boil and simmer until the potatoes are just slightly tender, about 6-7 minutes. Drain off the water and let the potatoes rest until cool enough to handle. Shred the potatoes using the shredder attachment of a food processor or the large holes of a box grater. Place shredded potatoes in a dish towel or colander and squeeze out as much excess moisture as possible. Season potatoes with remaining salt and pepper. Set aside. Add olive oil to a heavy-bottomed 10-inch skillet over medium heat. Once the pan is hot and the oil is shimmering, add the potatoes, spreading them out so they form an even layer filling the pan. Cook until the bottom of the potatoes are crisp and deep golden brown, about 12-15 minutes. Place a plate over the skillet and carefully invert it so that the potato cake rests on the plate, crispy side up. Return the skillet to the stove and slide the potato cake back in with the crispy side facing up. Continue cooking until the bottom potatoes are crispy and golden, about 8-10 minutes more. To serve, transfer the hash browns to a platter and slice into wedges. Rate it Print