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.
