Crisp and golden grated potatoes are one of the most indulgent breakfasts or quick dinner options. Homemade hash browns are so easy, inexpensive and freeze perfectly too.
2 lbs potatoes (I prefer gold, you can use any that you like)
oil for frying (avocado, sunflower, grape seed, etc.)
salt, ground black pepper, to taste
fresh herbs, optional
Peel potatoes. Grate the potatoes on the large holes of a box grater. You can use raw or cooked potatoes.If you’re using raw potatoes, you may wish to rinse the potatoes in cold water to remove excess starch. Make sure to dry the potatoes thoroughly before cooking.
Heat the oil, enough to coat the bottom of a nonstick skillet or a well seasoned cast iron skillet on medium high heat.
Add the potatoes to the skillet, placing them in an even layer, covering the surface of the skillet. Season the potatoes with salt and ground black pepper on one side.
Cook the potatoes on medium high heat for cooked potatoes and medium heat for raw potatoes until the bottom layer is golden brown. Don’t mix the potatoes or move them around until the bottom layer is cooked. The raw potatoes will take longer to cook through. (I usually cook the grated potatoes covered for a few minutes, then finish them uncovered and cook the cooked potatoes uncovered the whole time.)
Flip the potatoes and season them with salt and ground black pepper on the other side. Keep cooking until the second layer is golden brown and crisp.
Serve the potatoes immediately. Garnish with fresh herbs.
Raw Potatoes: Peel and grate the raw potatoes on the large holes of a box grater. Store them in the refrigerator up to 3 days in advance, completely submerged in water. Drain the potatoes and dry them thoroughly before cooking.
Cooked Potatoes: Cook the potatoes and cool them. Peel and grate them on the large holes of a box grater. Store the potatoes in an airtight container in the refrigerator for up to 5 days.
Cook the potatoes and cool them. Peel and grate them on the large holes of box grater, spreading them out in a thin even layer on a baking sheet or cutting board covered with parchment paper. Freeze the potatoes and then transfer them to an airtight container or a freezer ziptop bag. Store the frozen hash browns in the freezer for 3-6 months.
To cook frozen hash browns, you can thaw them slightly or start cooking them in the frozen state, they will just take a bit longer than if thawed.
Keywords: homemade hash browns, how to freeze hash browns, grated potatoes