Homemade Shredded Hashbrowns

If you have never made hashbrowns from scratch you truly don’t know how easy they are to make! I don’t know why we would ever buy frozen again!

Ingredients

  • 3 Large Russett Potatoes

  • 2 Tbsp. Margarine

  • Salt to taste

  • Pepper to taste

  • EVOO Sriracha Salt or Seasoning Salt to taste

Directions

  • Shred the potatoes using a cheese grater and place in a large bowl with cold water. Allow them to sit in the water a few minutes for the starch to come out. Drain the water and repeat those steps 1-2 more times to ensure all the starch is removed.

  • Lay the potatoes out on paper towel to dry completely. Once completely dry, melt margarine in a medium pan over medium heat.

  • Add the shredded hashbrowns and season as desired. Continue cooking over medium heat for 20-30 minutes, flipping occasionally. Cook until desired cookness - we like them a little crispy like Denny’s!

  • Serve them with your favorite style of eggs and some slices of bacon to really enjoy!

MAKE IT EASY - Sorry folks, the only way to make it easier would be to just buy frozen shredded hashbrowns and season as called out above, but what is the fun in that?

MAKE IT EXTRA - Half way through the cooking, add in some chopped veggies (peppers and onions) and crumbled bacon or sausage.

BreakfastJessica DeRaafbreakfast, breakie, hashbrowns