Hash browns are one of those simple, yet elusive foods. Most “hash browns” recipes call for frozen shredded potatoes, but if you’re going that route, why you wouldn’t just follow the directions on the back of the package?
After many failed attempts, I believe I’ve mastered homemade hash browns using fresh potatoes. This is my recipe…
I heat a bit of vegetable oil in a skillet over medium-high heat, then add the potatoes and flatten them out as much as possible and cook covered for about 15 minutes. About halfway through cooking, I divide them with a spatula into 4 triangular sections. Once the bottom is browned, I flip each section and cook until the bottom is browned.
Soaking is paramount, otherwise you’ll end up with a starchy mess. I could seriously eat these by the panful, but fortunately, I usually have others who are willing to fight me for them :)