Homemade Hash Browns in 20 Minutes

I am so excited with how popular my old post “How to Make Homemade Frozen Hashbrowns” has been!  Wow – Pinterest is an amazing thing for bloggers!

Here is the original post, in case you missed it the first time around:

But what if you haven’t planned way ahead to have frozen hashbrowns in the freezer, ready to go?

I want to make sure everyone has a chance to enjoy the crispy, safe-starchy goodness of real hashbrowns, so here is how I prepare hash brown potatoes when I have NOT planned ahead!  This method takes about 20 minutes from start to finish, so it’s perfect for dinner when I’ve forgotten to plan a side dish.

Ingredients:
Whole raw potatoes (3 average potatoes fit well in my medium skillet)
Butter (at least 2 Tbsp.)
Salt
Pepper

Directions:
1. Shred potatoes.  I use a box grater, but a food processor is even quicker.
2. Put shredded potatoes in a clean kitchen towel and firmly squeeze out any extra moisture into the sink.  This is like wringing out a washcloth – you have to squeeze the potatoes pretty hard.
3. Melt 1 Tbsp. of butter in the skillet over medium heat.
4. Place potatoes in skillet and cover tightly with lid.
5. Allow potatoes to steam for about 10 minutes with the lid on (check after 5 to make sure they’re not browning too fast on the bottom)
6. Carefully flip potatoes (I usually divide them into a few sections in the pan to flip them one half at a time)  As you flip, put the rest of the butter in the bottom of the pan.
7. Cook potatoes an additional 5-10 minutes, with the lid OFF the pan.  Potatoes should not steam, but should get cooked and crispy on the bottom.
8. Add salt and pepper to taste.  Remove from pan as soon as bottom of hash browns reach desired crispness.  Serve immediately.