clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Make Hashbrowns at Home |

How To Make Killer Hashbrowns at Home

  • Author: Chelsea @
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 19 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: fried




  1. Heat 1 tablespoon + 1 teaspoon of olive oil or ghee in a large cast iron skillet over medium-high heat.
  2. While the skillet is heating up, shred the potato with the shredding attachment of a food processor. If you have the patience and gusto, feel free to use a box shredder to hand-shred the potato. But consider investing in a food processor, because it makes life so much easier.
  3. Add the salt to the potato shreds and toss. Put the potato shreds in a nut milk bag and squeeze out the excess liquid. You can also use paper towels or a linen dishcloth here. The potatoes don’t need to be completely dry, but squeezing out the excess liquid prevents the hashbrowns from getting too mushy!
  4. Dump the potato shreds into the hot skillet. Use a spatula to flatten and spread the potatoes into a uniform height (I keep mine about 1/2 inch high). Drizzle the potatoes with the remaining 2 teaspoons of olive oil/ghee.
  5. Cover the potatoes by placing a small, stainless steel or cast iron pot lid directly onto the bottom of the skillet. (You’ll need a lid that’s smaller than the skillet you’re using!) Let cook for 4-5 minutes, then carefully lift up the lid—I use an oven mitt and the spatula to do this. Flip the hashbrowns and cover again, continuing to cook for 3-4 minutes. Transfer the hashbrowns to a plate, cut in half, and serve!

Keywords: hashbrowns, how to make hashbrowns, make hashbrowns at home