Hash Browns

Ingredients

• 794 g (1¾ lb)russet potatoes (about 4, peeled and washed)
• 2 tbspsunflower oil
• 1 tspsalt
• ½ tspseasoned salt

Instructions

1. 1

   Grate the potatoes

   Shred the potatoes into a large bowl using a box grater, then cover them with cold water to help prevent discolouration.

2. 2

   Blanch the shreds

   Meanwhile, bring 1.9 litres (2 quarts) of water to a boil. Lift the grated potatoes from their soaking water with a slotted spoon, discard that water, and blanch the shreds for 2–4 minutes.

3. 3

   Cool the potatoes

   Drain the potatoes, even if the blanching water did not return to a full boil. Rinse them under cold water for 2 minutes to cool them and stop them cooking further.

4. 4

   Remove excess water

   Squeeze the shredded potatoes to get rid of as much excess water as you can.

5. 5

   Dry in the oven

   Spread the potatoes across a large 46 × 33 cm (18 × 13 inch) sheet pan. Bake at 175°C (350°F) for 10 minutes to dry them and remove excess moisture, then leave them to cool in the pan for 15 minutes.

6. 6

   Season and chill

   Transfer the cooled potatoes to a large bowl or food container. Add the salt, seasoned salt and 2 tbsp oil, and toss to coat. Refrigerate until needed.

What are hash browns?

Hash browns are a familiar American breakfast dish made from potatoes, usually grated and cooked until browned. This version prepares the shreds ahead, so they can be kept chilled until you are ready to cook them.

Russet potatoes are a good fit because their starchy flesh gives the shreds a substantial texture. Blanching and oven-drying them helps remove moisture before the oil and seasonings are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 4g protein, 36g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while sunflower oil supplies most of the fat; the potatoes contribute a modest amount of protein. Pair a portion with eggs or another protein-rich food and some vegetables for a more rounded plate.

Why russet potatoes work

Starchy potatoes are the recipe’s central choice: they grate readily and give the finished shreds a soft centre when cooked. Peel and wash them before grating so the potato strands are ready for the brief blanch.

Blanching and cooling

Cold soaking helps limit discolouration while you prepare the potatoes. Move the shreds into the boiling water with a slotted spoon so the soaking water can be discarded.

Timing matters: blanch for 2–4 minutes, then drain and rinse under cold water for 2 minutes. The rinse cools the potatoes and prevents them from continuing to cook.

Drying for better texture

Squeeze out excess water before spreading the shreds over the sheet pan. Bake at 175°C for 10 minutes, then cool them in the pan for 15 minutes as directed.

Drying is a preparation step, not the final browning stage. The recipe seasons the cooled potatoes for chilling; cook them when you are ready to serve.

Seasoning the shreds

Salt and seasoned salt give the potatoes their savoury flavour, while sunflower oil coats the strands. Toss thoroughly so the seasoning is distributed through the batch before refrigeration.

Serving ideas

Serve cooked hash browns alongside eggs or another breakfast favourite. They can also be used in a cheesy casserole or added to a hearty potato soup, as suggested in the recipe description.

Recipe notes & tips

• Use a box grater to make evenly sized potato shreds.
• Keep the grated potatoes under cold water while you prepare the blanching water.
• Lift the shreds out of the soaking water with a slotted spoon before blanching.
• Rinse the potatoes for the full 2 minutes to cool them promptly.
• Squeeze the shreds well before putting them in the oven.
• Let the potatoes cool for 15 minutes before seasoning and chilling.

Variations

• Adjust the seasoning: Use more or less seasoned salt to suit your taste.
• Add black pepper: Toss it through with the salts and oil.
• Use another neutral oil: Swap sunflower oil for a similar cooking oil.
• Make a casserole: Use the prepared potatoes as a component in a cheesy casserole.
• Add to soup: Stir cooked hash browns into a hearty potato soup.

Common mistakes to avoid

• Skipping the cold soak: Keep the shreds submerged while you prepare the next step to help limit discolouration.
• Blanching too long: Keep to the stated 2–4 minutes so the potatoes do not cook further than intended.
• Leaving the shreds wet: Squeeze away excess water before baking to help dry them.
• Crowding the pan: Spread the potatoes across the large sheet pan so they can dry in the oven.
• Seasoning while hot: Cool the potatoes in the pan for 15 minutes before adding the salts and oil.

How to store

Transfer the seasoned, cooled potatoes to a covered food container and refrigerate until needed. For longer storage, freeze them in a suitable container; thaw in the refrigerator before cooking. Reheat cooked hash browns in a pan or oven until hot.

Frequently asked questions