Homemade Hash Browns – there’s something intimidating to me about that phrase. I had tried unsuccessfully MANY times before I simplified things, and I came up with this recipe!
The key is to get out all the moisture out of your shredded potatoes, refrain from messin’ with them while they cook, and use enough oil or cooking fat!
These hash browns are reminiscent of the diner classic but with much less questionable ingredients!
These Whole30 Compliant homemade hash browns are my answer to an otherwise uninteresting breakfast! I like to add my beef barbacoa or my Slow Cooker Ropa Vieja (Whole30) over the top with some scrambled eggs, fresh avocado, and pico de gallo for a delicious, savory breakfast.Print
An easy recipe for crispy, 4 ingredient, homemade hash browns! These Whole30 shredded hash browns will be in your weekly rotation after you try them once!
2 russet potatoes, shredded
~1 tbsp oil (per skillet)
1 tsp of ghee (per skillet)
salt + pepper, to taste
1/2 tsp seasoning (optional)
1.Peel + Shred russet potatoes. Rinse the shredded potatoes with cold water and run through salad spinner to remove ALL moisture.
2.Spread shredded potatoes on a clean cloth to remove last of the water.
3.Preheat a skillet on medium- high heat and add 1 tbsp of oil and 1 tsp of ghee.
4.Add 1 C of shredded potatoes to skillet. Spread out and gently pat down.
5.Cover with lid for 4 MINUTES; 5 if you like them extra crispy.
6.Remove lid and season potatoes. Flip with spatula.
7.Cook on other side for ~2 minutes.
8.Remove to plate.
Keywords: hash browns, crispy, whole30