Depending upon where you grew up, shredded or cubed potatoes are the true hash browns. But any way you cut it, this Country-Style Hash brown recipe is the real deal.
Starchy, low-moisture spuds, like golds or russets, are what you’re looking for. And for the best flavor, and browning, use two fats — peanut oil and butter are the way to go. Golden potatoes have enough starch to stand up as cubes when frying. Plus, they look and taste great.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Heat oil in a medium skillet over medium-high until shimmering. Add butter until melted and foam subsides, swirling skillet to keep butter from burning.
Add potatoes and cook (without stirring) until golden brown on the edges, ⏰ 8–10minutes.
Stir hash browns and cook until all sides are golden brown, ⏰ 8–10minutes more, stirring occasionally; season with salt and pepper.
For uniform-sized potatoes, cut into ½-inch planks, then lengthwise into strips, and last, slice across to dice.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 145
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 8mg 2%
Sodium 126mg 5%
% Daily Value*
Carbs 21g 7%
Fiber 1g 4%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
