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Crispy Homemade Hash Browns

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“We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.”
READY IN:
29mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
  2. Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
  3. Cook the bacon, but not too crisp, as it will cook with the potatoes.
  4. In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
  5. Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
  6. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
  7. Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
  8. Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
  9. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
  10. Transfer to a serving platter and garnish with chopped onions or chives if using.
  11. Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

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