- 3 tablespoons olive oil (canola oil, or rice bran oil)
- 1 pound russet baking potatoes
PER SERVING *
|Calories160Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jenny 16 Oct
Great. Very easy and tasty. I just pressed the shredded potatoes dry with paper towels. Took probably 10 minutes to cook. No need to use more than the listed amount of oil; even if it doesn't cover the whole pan and just pools in the middle.
Lux 28 Sep
was looking for a way to make them crispy, and found this. i made them the way my mother did, but used the cloth extraction method to make them crispy. worked just fine, and will be making hash browns more often!
M O. 13 Sep
they didnt stick together enough but thats probably my fault. they were still very good though!!
Nic J. 12 Sep
So easy and yum! Will definitely make this again.
Bejan Saeedi 8 Aug
Delicious! Would definitely make again!
Ali Areef 3 Aug
i really like this recipe
Victor Adrian Magallanes 1 Aug
good godly it was very delicious
Amy 18 Jul
It turned out just amazing and i love this recipe.
Pedro Llauró 10 Jul
Turned out great! Still mushy though i should buy a ricer instead of using cloth...
Dan LaFreinere 5 Jul
Was good wish I had a better way to get water out tho
Yan 4 Jul
It turned out great!
Margot Camposano 17 Jun
I added some curry powder and it turned out so good :)
Jay 25 May
I would add a little garlic and onion powder to this.
David 24 Apr
Great With a touch of garlic salt and pepper
888 29 Mar
Lacking proper seasoning
Alicia W. 5 Mar
This recipe was wonderful. Cooking the potatoes in small batches so you could get the crispy outer layer. No leftovers from a large pan prepared.
Marie Boileau 24 Feb
C’est une bonne alternative et ça fait changement. J’ai rajouté du fromage et ma famille a adoré. It was really good and tasty.
Migdalis M. 16 Dec 2017
Muy buena receta. Yo le agregué un poco de pimienta y nuez moscada fresca. Lo dejé cocinar 13 min por un lado y 10 min por el otro, a temperatura media! Quedó perfecta!
Rugervic 3 Dec 2017
I used the cloth extracting method and they turned out nice and crispy
Stratton Phillips 10 Nov 2017
Very tasty! I definitely will make again. Added a shake of garlic and onion powder, along with some Italian seasoning. Some shredded cheese on top would be splendid I think. Be careful and patient. I made a large batch and these get the crunchiest and bestest when fried in a thin layer.
Victoria M. 29 Sep 2017
No soggy potatoes!! Wonderful tip, they came out great.
Kathy 10 Sep 2017
Really easy to make and really good to eat.
Peter M. 15 Jul 2017
Great! I dried the potatoes by twisting them up in a tea towel until they stopped dripping. Just added a teaspoon of cayenne for a little kick.
Sylvia Pringle 20 Jun 2017
It turned out really tasty, very easy to make will be making these again
Ashwini Ganesh 4 Dec 2016
excellent it turned outvto be amazing for my first timme at cooking. i didn't anticipate the time yumly was accurate
Amber F. 28 Aug 2016
They're good, don't use too much oil or they'll be soggy! The crispier the better! Definitely would have again :)
chef m. 1 Feb 2016
Cooked this recipe but used too much canola oil- hash browns turned out greasy. Suggest you dry potatoes and use as little oil as possible, otherwise all was good.