Grandma's Hash Browns
Parboiled russets are chilled overnight for clean shredding and exceptional browning, then pan-fried in butter until the edges turn lacy and crisp while the centers stay tender. Grandma's Hash Browns deliver a golden, buttery crust with simple seasoning of salt and pepper—perfect for a hearty breakfast or as a comforting side at brunch.
- Prep25 mins
- Cook1 hr
- Serves8
- DifficultyEasy
- 1
In a large saucepan, cover the potatoes with water.
- 2
Bring the water to a boil and cook until the potatoes are tender, about 20 minutes.
- 3
Let them cool in the refrigerator overnight.
- 4
The next morning, heat the butter in a large skillet or frying pan.
- 5
Shred the potatoes and add them to the pan.
- 6
Season with salt and pepper.
- 7
Cook until the bottom is golden brown, then flip and brown the other side.
- Calories 200.23 kcal Moderate
- Protein 4.17 g Low Source
- Carbs 36.05 g Moderate
- Total Fat 5.29 g Moderate
- Saturated Fat 3.38 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 14.41 mg Low Source
- Sodium 28.63 mg Low Source
- Fiber 3.13 g Moderate
- Sugar 1.43 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 32.71 mg Low Source
- Iron 1.56 mg Low Source
- Potassium 865.39 mg Moderate
- Vitamin A 59.69 mcg_rae Low Source
- Vitamin C 36.95 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛