I’ve always enjoyed hash browns, but I’m not into spending extra money on a bag of shredded potatoes. A few potatoes is all you need to be on your way to delicious, golden, crispy hash browns at home. I have made them with an oiled skillet and on a dry cast iron, both were fantastic! I like to add my salt-free Cajun seasoning.
All you need to do is scrub some potatoes, about 2 medium russets per person. Add them to a pot, cover with water, and bring to a boil. Boil for 20 minutes. Then remove from heat, drain, and submerge in an ice bath to stop the cooking process. Refrigerate for several hours or overnight. Once completely cold, shred with a box grater and add to a hot pan, no oil necessary unless you want to grease up the pan. This is when I like to season the top. Let them cook for several minutes without touching or looking at them. They will release from the pan easily once they’re browned. This is when you want to flip them and continue to cook until the other side is brown. That’s it! Feel free to boil more potatoes and store in the fridge so you can enjoy hash browns all week!
2 russet potatoes
Water for boiling
Oil for cooking the hash browns in, optional
Clean your potatoes thoroughly and add them to a large pot. Cover with water and bring to a boil. Once boiling, cook for exactly 20 minutes. Then drain the potatoes and immediately move them to an ice bath for 5 minutes.
Refrigerate the potatoes for several hours or overnight.
When you’re ready to make the hash browns, heat a pan over medium-high heat and add the oil if using it.
Using a box grater, shred the potatoes into a bowl or be careful and shred them right onto the pan.
Season the top with Cajun seasoning and salt, if using it.
Leave the potatoes to cook and get brown. This will take several minutes.
Once brown, flip, season the other side, and continue to cook until brown and crisp.
Enjoy immediately while still hot!