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Mary from Terry, MS
I use a salad spinner to remove as much water as possible, then spread the potato strands on a clean linen towel and roll it up like a jellyroll, squeezing it as I roll, to remove any remaining water.
J.
I've been making this recipe, with some variation, forever. I like potato patties with salad for dinner. My trick? Bake the potatoes first, and let them sit a few days in the fridge. Something happens to the starches, and the potatoes seem to dry out somewhat. No messing with rinses and towels, no undercooked potatoes, and a nice, crispy crust. Especially if you fry them slowly!
Ray
The secret is getting as much water as possible out of the potatoes. This will result in the crispiest hash browns.
Rod
I have found it is not the water, but getting as much starch out of the potatoes as possible. I put them in water, stir, drain, repeat once or twice, then pat dry.
Christer Whitworth
This may seem heretic, but through a client of mine who worked as a quality control engineer for a potato plant in Idaho, I was introduced to their particular brand Idaho Spuds but are also sold as Hungry Jack. These freeze dried hash browns, after rehydrating come out perfect. Dry and fluffy, they make the best breakfast hash browns. I have grated potatoes, soaked them, wrung them out, etc. and they are no better but with a lot more hassle.
Scollingsworth
That's what I use for my latkes. Don't tell my grandma.
Kentfield Barbara
Why not use refrigerated hash browns in the package and proceed with the recipe?
Angela
Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).
pmac
Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add
Bryan
The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)
J.
That would be delicious... my preferred fat, if I have it on hand, is bacon grease. Also, I use actual minced onion -- not a fan of powdered garlic or onion, unless I'm in a hurry. And on weekends, I never am....
David
Do you shred the baked potatoes into long strands?
Adrian
Made with sour cream instead of crème fraiche. Used zest from a whole lemon. Topped with poached egg. Turned out great. Might try food processor to grate the potato’s.
Kitsune
Hands down best hash browns I’ve ever had!!! Incredibly easy and forgiving recipe. I didn’t use any measurements. Did everything by eye or feel. I definitely used more salt than called for. Recipes are always under-salted, so if your heart can take it - be generous with the salt. I let the potatoes sit in water in the freezer for 10 minutes and I squeezed out moisture just with my hands. Patties will be loose. Slide them into oil and press firmly with a spatula. ULTRA CRISPY!!!
StevenS
Wow, these are good! I didn't make the crème fraîche sauce, but followed the rest of the recipe (split in half for two people with just one potato), and they're probably the best homemade hash browns I've ever made. Served for Sunday morning brunch this morning with an omelette (smoked salmon, cream cheese, green onion), homemade buttermilk biscuits, mimosas, and coffee. Delicious!
Stanley Fried
Years ago, I was given the top to use a potato ricer to squeeze out excess water from grated potatoes. This works perfectly for me for hash browns and rösti.
me!
Used Yukon potatoes and it was fine. My cast iron pan needs more heat than Polly’s thinner one. Lots of squeezing, lots of garlic powder. Added parsley and black pepper. They were a little bland spice/herb wise, but good. Used B's cheese.
DB
Can these be kept warm in the oven without losing their crisp so they can be made an hour or two in advance of serving?
Liz
Yes! I used a 275F oven to keep them warm. Placed them on a wire rack over a cookie sheet. Stayed crisp and perfect.
Ronald Sanchez
I say par boil too. Works best if you boil the spuds a day or two in advance. I cook extra, shred them and freeze. Makes Sunday morning breakfast a little easier.
Liza
If I only have Pecorino Romano I can use that, yes?
Bryan
The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)
emm
Could these be cooked in muffin cups and baked ?
pmac
Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add
goomsba
I used sweet potato and it was bomb dot com!!!
Angela
Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).
lee
Any substitution for 1/3 cup creme fraiche? Don't keep it in my fridge/kitchen unlike the other ingredients and these look delicious.
jenny
sour cream. plain yogurt.
Sharon
There are great substitutes, of course, but it's also super easy to make and it's very economical if you do. It's just heavy cream, a couple tablespoons of buttermilk and a little time on the countertop.
Louise
To prevent the change in color, I shred the potatoes into a strainer placed on a large bowl of ice water with lemon juice. The extra starch sinks to the bottom. It is easy to remove the potatoes and squeeze out the remaining water.
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