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Homemade Hash Browned Potatoes

Turn shredded potatoes into pancake-like hash browns and lightly pan-fried for the perfect hash browned texture that will pair deliciously well with fried eggs and bacon.

Making hash browned potatoes is actually quite simple.

This recipe uses an “all-purpose” potato, which have a medium starch content that fall between starchy and waxy potatoes.

An all-purpose potato can include the new potato, red potato or Yukon gold potato. These potatoes have a medium starch and medium moisture content.

The all-purpose potato is good for any recipe. They are great substitutes when a recipe requires a starchy or waxy potato.

Their medium starch content allows them to hold up to a variety of preparations, including boiling, baking, sauteing and making homemade hash browned potatoes.

Read More Here About Cooking With Potatoes

Homemade Hash Browned Potatoes

2 medium red potatoes, shredded

¼ cup all-purpose flour

1 egg, room temperature

1/4 teaspoon salt and

1/4 teaspoon black pepper

1/2 teaspoon granulated garlic

1-2 tablespoons butter or vegetable oil for frying

Rinse shredded potatoes until water is clear, then drain and squeeze dry by hand or wrapped in a clean dry towel.

A Mix Of Red Gold Potatoes With Yellow Flesh & Red Bliss With Off-White Flesh

Place shredded dry potatoes in a bowl and mix in flour, egg and seasonings until evenly distributed.

Add butter or oil to a nonstick skillet over medium-high heat. When butter is shimmering, scoop about 1/2 to 3/4 cup potatoes and form into a pancake like style (about 1/2-inch thick) and place into skillet.

Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.

Remove from pan, and drain on paper towels if using oil to cook them. If using butter, no need to drain.

Plate and serve with a fried egg and cooked bacon strips or your favorite breakfast sides.

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