January 11, 2023

Shredded Hashbrowns

Shredded Hashbrowns are a weekend breakfast staple in my home. During the week breakfast is quick and easy, but on the weekends we can take more time and enjoy our mornings together. There are plenty of ways that you can do hashbrowns, whether you prefer shredded, diced, cubed or patties; there is no wrong way. I just prefer shredded, I like the crunch that develops and it’s perfect for topping with a soft yolk egg to catch all that runny goodness.

Be sure to check out the video on Instagram if it didn’t lead you here first to watch the steps on how this easily comes together.

Modifiers and substitutions will be at the bottom like always for anyone that needs to make adjustments. Possibilities include: Dairy-Free

Shredded Hashbrowns

Perfect for a weekend breakfast or brunch, these crispy, crunchy hashbrowns can just as easily be a side dish for supper. Perfect along side pancakes, waffles, french toast and my favourite, for topping with a over-easy egg. I usually allow for one large potato per person, but it may vary depending on what you're serving and how much you like potato.

2-3 Large Russet Potatoes
2 tbsp butter
2 tbsp Oil
Salt and Pepper (to taste)

Wash the potatoes and remove any rough spots to enjoy the skin on, or peel the skin if preferred. Using a box grater, mandolin or food processor shred the potatoes in large shreds.
Put the shredded potatoes in a bowl and cover in cold water, mix gently and let sit for a few minutes
Working handfuls at a time, drain slightly and place on a clean dish towel.
Pull up the ends of the towel and squeeze out as much water as possible, you should now as a mostly dry ball of fluffy shredded potato
In a large skillet on medium heat melt 1 tbsp of butter and add 1 tbsp of oil, this will season and help prevent sticking.
Working in handfuls at a time, sprinkle in even layers of shredded potato and season with a little salt and pepper
Continue layering the shredded potato and season until you run out finishing with your seasoning and cover with a lid. Cook covered for at least 5 minutes
If you have a clear lid watch the edges for browning and don't open until you see browning on the edges. If you have a solid lid check after 5 minutes
Use a flipper or spatula to tuck in any loose edges that are along the sides of the pan so you have a neat round "patty"
Wearing oven mitts, cover the pan and gran hold of the entire pan firmly, flip the pan upside down so the hashbrown is now resting on the lid. Carefully holding the lid set the pan back on the stove
Add the remaining butter and oil and once melted slide the hashbrowns back into the pan
Let continue to cook uncovered so the other side will brown
Once you see browning around the edges mix them up, toss the hash around the pan and get the inside layers exposed so they brown as well.
Continue cooking until desired crispiness is achieved.