Homemade Hash Brown Potatoes
Hash brown potatoes vary greatly depending on the region. In some areas, they are cubed raw potatoes that are fried. Some people use leftover potatoes. Where I grew up in Pennsylvania Dutch country, raw potatoes were grated and fried. That is what I love because the outside gets crunchy and delicious. This recipe is so quick and easy, and much better than the store-bought varieties. Serve hash brown potatoes for breakfast, brunch, or as a side dish with dinner.
- 1 pound potatoes, about 2 large
- 2 tablespoons oil, such as canola
- 2 tablespoons butter, preferably unsalted
- Salt and pepper to taste
Scrub the potatoes or, if desired peel them. Grate with a shred-size grater. Heat a 12-inch skillet, preferably nonstick, over medium-high heat. Add the oil and butter. When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. Season the top with salt and pepper. Fry until the bottom is browned and crispy, about 5 minutes. (Do not try to flip until it is browned, or the potatoes might stick.) Flip the potatoes, in sections if necessary, and fry another 5 minutes, or until browned and crispy on the other side. Serve immediately. (If the potatoes must set for a short time, place on a plate and keep warm in a 200° F oven.)