Hash Browns - Quick

Hash Browns - Quick

(2 servings)    Printable Version
  • 2 russet potatoes - unpeeled and shredded
  • 4 cups water
  • 1 tablespoon butter or margarine
  • Salt and pepper to taste
Squeeze as much liquid out of the shredded potatoes as possible.

In medium saucepan, bring water to a boil. Reduce heat to medium and add potatoes. Cook two to three minutes then drain - pressing down to removing as much liquid as possible.

In a skillet, melt butter on low setting. Add potatoes and cook about 15 minutes, or until golden brown, while tossing occasionally for even browning.

Season and serve.

So much better than the stuff in the bag. Real fresh. Real good.

Mr Breakfast would like to thank CaptainSpud for this recipe.

Comments About This Recipe
What do you think of Hash Browns - Quick?
Overall Average Rating = 5 (out of 5)
Based on 10 votes.

View all 21 comments for this recipe.

From whizkid

You CAN shred boiled potatoes... you just don't boil them as long to make mashed potatoes. I just made them and they turned out great... Boil for 20 minutes the night before (removes some starch)... let them sit in the fridge to lose some moisture... make sure when you shred them to not make the shreds too small (they shrink when cooked)... and make sure the oil is very very hot and make sure to spread them out evenly and not too think... cook on one side till golden brown... flip like a pancake. Remember the shreds shrink with cooked. I add salt/pepper and a little bit of butter.

Comment submitted: 6/1/2012 (#13999)

From berngirl

Wow, a lot of fuss over this little recipe!

1. The recipe could read 2 raw russet potatoes... unpeeled and shredded.

2. Yes, you can shred boiled potatoes! A lot of places do their hashbrowns that way.

3. Just to say "cook for 2-3 mins." is not descriptive enough. Is the water still boiling, slow boil? A description such as cook until the potatoes are no longer translucent could be given if that is the objective. A clear written recipe would have no questions to be asked??? All levels of cooking experience need to be addressed. We shouldn't have to guess at something.

Comment submitted: 9/19/2010 (#11254)

From Ma Skillet
Rating (out of 5):  

Turned out great but I don't understand why I'd need to squeeze liquid out of the potatoes twice. Just curious. I guess you can't argue with success.

Comment submitted: 9/18/2010 (#11251)

From EarlyBird
Rating (out of 5):  

I love recipe and this Website. Thank you Mr Breakfast!

Comment submitted: 1/21/2010 (#9505)

From Dave
Rating (out of 5):  

I boiled them for 4 minutes. It worked great. I'd never heard of boiling them after shredding them. Good method, just make sure to drain them like crazy or they won't get crisp. Thanks for this one.

Comment submitted: 12/8/2009 (#9193)

From Becky Lovewit
Rating (out of 5):  

The hash browns were delicious! Good job! You explained everything super clearly! Thanks for the great recipe.

Comment submitted: 10/8/2009 (#8805)

From torican

re: Johnny5 - Are you an idiot or what? You should read first then comment.

Comment submitted: 7/26/2009 (#8461)

From LieutenantLunch
Rating (out of 5):  

I don't even both boiling them? Just grate them, butter the pan, put them in the pan. Tastes good to me. Saves a step.

Comment submitted: 4/14/2009 (#7961)

Official Member: Team BreakfastFrom nikig (Team Breakfast Member)
Rating (out of 5):  

Great recipe. I have been looking for a proper hash brown recipe for my husband since weer got home from Florida (we're from the UK). The only hash browns we get here are like patties, not what we had in restaurants in Florida, but this recipe sounds exactly like what he had over there, will probably add some onion to it though, Thanks so much.

Comment submitted: 7/29/2008 (#5991)

From Tacos

I agree with wondering.

Comment submitted: 6/22/2008 (#5589)

From wondering

Shouldn't you peel the potato, then boil it? And isn't it supposed to be like a patty, not tossed around?...

Comment submitted: 6/22/2008 (#5585)

From Tacos

It sounds very good and I think I'm going to try it.

Comment submitted: 6/15/2008 (#5533)

From courtney
Rating (out of 5):  

Good stuff. I boiled the potatoes for about 6 minutes though... I figured the idea was to partially cook them before frying. This method worked well for me... I'd suggest trying it to the people on this board who had a hard time.

Comment submitted: 4/27/2008 (#5138)

From pclanc

What is with people? You can't SHRED boiled potatoes. Obviously once you shred the RAW potato the shredded segments are able to cook through in about three or four minutes like the recipe states. Just stick to what the recipe reads, NOT what you imagine it might read.

Comment submitted: 2/16/2008 (#4635)

From Question

Do you boil the potatoes first?

Comment submitted: 1/6/2008 (#4328)

From Jason West
Rating (out of 5):  

Exactly how I do them. Just add a little onion, pinch of garlic, pinch of salt. But the key is to have as little water as possible so the hash browns brown and crisp up nicely.

Comment submitted: 12/11/2007 (#4157)

From Guetoussi
Rating (out of 5):  

Fab recipe, great hash browns - even better if you add some chopped onion and finely chopped garlic to the potato before frying.

Comment submitted: 10/6/2007 (#3703)

Official Member: Team BreakfastFrom brekman (Team Breakfast Member)

I have the same ques. Is that preboiled, or do you actually cook them after you shred them?

Comment submitted: 5/6/2007 (#2343)

From Cooking HB
Rating (out of 5):  

Shut up calimari, your not the best cook in the world either. Great recipe. Probably one of the best hash browns ever!

Comment submitted: 4/9/2007 (#2115)

From Calimari

Reading the instructions, it looks like you are going to speed boil the shredded potato's instead of cooking the whole spud. (Good cooks read the whole direction before cooking)

Comment submitted: 4/6/2007 (#2062)

View all 21 comments for this recipe.

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