My “Perfect” Hash Browns

One of my favorite parts of eating breakfast at not-my-house is the hash browns. I’m a big fan of potatoes in general, but crispy fried potato strings with my pancakes? Yum. I don’t know why I never tried to make them before – turns out, they’re pretty easy! And almost impossible to ruin, as I found out. Bonus!

Start out with your shredded potatoes. I used two redskins for two servings and the portions were just fine, but maybe you like bigger or smaller. I don’t judge.

Note that I didn't bother to peel them - doesn't make a bit of difference.

Then use a cloth and your brute strength to squeeze all the moisture out of the potatoes and add your flour and spices.

I went with lots of garlic and a little basil and salt.

Mix and toss the whole shebang into the microwave. See, I told you this was easy!

When it’s done, spread a nice thin layer of potato in your hot oil. (Seriously, the thinner the better. Mine was gloppy and thick and that was a MISTAKE.) Let it get brown and crispy then flip to the other side.

Mine is shaped a little like a lumpy Texas.

Once both sides are done, you’re ready to eat. I had mine with sausage and eggs and a glass of Simply Apple.


There’s seriously no excuse to not make these every day. Or, okay, every weekend at least. The only way hash browns get easier is if you buy them frozen or order them at Denny’s.

Recipe (and some admissions of screw-ups – jeez) after the jump.

Perfect Hash Browns
(adapted from eHow)


  • 2 medium potatoes
  • 1-2 TB oil
  • Salt
  • Pepper
  • 2 tsp flour (whoops, just realized I used 2 tablespoons – don’t do that!)
  • Spices – go crazy! Try any combination of paprika, onion or garlic powder, Italian or poultry seasoning mix, herbs, etc, etc.


  • Grate the potatoes on a sharp grater, medium sized shred.
  • Drain the potatoes and put them in either double thickness paper towels or a clean dish towel and wring as much moisture out as possible.
  • Put the dry shreds back into the glass bowl and microwave for about 2 minutes- long enough to half-cook but not cook fully
  • Heat the oil in a large skillet, preferably cast iron or nonstick, on medium-high heat. While the pan is heating, mix the desired seasonings with the flour, and stir into the hot potatoes. (OK, I messed that part up too – added before the microwave. Well, whatever. They were still delicious.)
  • Throw the potatoes in the the pan while simultaneously dashing away to avoid getting burned.
  • Cook on the first side for about 10 minutes, or until browning at the edges, then flip and cook on the second side for about 5 minutes, or until lightly browned.
  • Season with salt and pepper to taste. Sprinkle lightly with cheese (if desired…I didn’t).
*Don’t do that. They’re pretty hot.
**Definitely enjoy them, though. That’s the point.

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