Hash Brown Potatoes
Hash brown potatoes turn up in diners and restaurants all over America. They are often served as a side at breakfast and they are well suited to that role. But my favorite place for hash browns is as a side to nice piece of meat. There they shine as the perfect savory foil to the robust beefy flavor of a steak or a slice of brisket, or a tasty, plump pork sausage is perfect too. There are even times, during potato season, that I have served hash browns and that’s it, just hash browns. As a child I remember my mom would often make hash browns in a large electric skillet and she always had the same problem I do, in the end you can never make enough.
I use a cast iron skillet and I always prefer to use boiled potatoes that have been chilled at least overnight. I’ll make hash browns from fresh potatoes but they are never as flavorful and never as good. So ideally you should be thinking ahead and boiling potatoes a day or two in advance.
There are a few other helpful things to know about making hash browns. One is that you must use a lot of butter. It is, after all, one of the main ingredients and there is no way can you get away with a tablespoon of butter..oh no, you’re going to have to start with half of a stick of butter, that’s 2 ounces of good, sweet cream butter. You may need more later if you’re using fresh potatoes, but you probably won’t need more if you’re starting with boiled/chilled potatoes.
The other important tip to remember is leave them alone. Don’t stir them all the time because if you do you’ll never get those fabulous little brown bits of potatoey goodness that are the complete reason for the existence of hash browns in the first place. So just don’t do it. You can scrap them up and flip them every 8 minutes or so. I actually set the timer so I know I can’t touch them until it goes off…that really works well for me. I also suggest you use a semi-sharp, flexible metal spatula for this job because the right tool makes all the difference between perfect hash browns and and just so-so.
For those of you who need it, I’ve included a recipe:
Savory Hash Brown Potatoes
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3 pounds of potatoes, boiled and chilled*
1 large yellow onion, diced
½ stick of butter
salt
pepper
*I almost always leave the peel on my potatoes as it’s less work and more flavor.
Heat a large heavy skillet over a medium flame. Add the butter and swirl the pan to melt the butter while not allowing it to burn. Add the chopped onion and sprinkle it with salt.
Dice the potatoes into chunks not more than one inch square in size. Transfer the potatoes into the skillet. Sprinkle the potatoes with salt. When you start to smell the onions browning it is time to stir/flip the hash browns (usually this is 3 or 4 minutes after I’ve added the potatoes, depending on how long it takes me to dice the potatoes). Slip a thin, sharp, flexible spatula under the onion layer and flip, continue to work your way around the pan until it has all been flipped. Don’t expect it to look tidy or evenly browned or flipped…it will be chaotic looking.
After about 7 or 8 minutes flip again. Resist flipping earlier…resist it! Do the flip thing a total of 3 or 4 times depending on how brown you like your hash browns. Usually start to finish it takes about 30 minutes, maybe a little more.
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9 Responses to “Hash Brown Potatoes”
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Nothing says “camping” like hash browns! They are one of the first things I learned to make as a kid spending summers in New Hampshire. Back then, peeling potatoes was always a privilege reserved for those old enough to use a sharp knife, so I felt very grown up when I was allowed to help make the potatoes.
Those potatoes look delicious! We’re off on a camping trip in 2 weeks time and I’m making a list of foods for us to chow on. This one is definitely going on it. It’s be so perfect next to some grilled sausages, onions and tomatoes. Yumm!
i fear that most people think frozen, bagged, shredded potatoes are legitimate hash browns. it’s just not so. these, on the other hand, are marvelous. nicely done. :)
Sounds delicious! I’m wondering, Vanessa, what is your “position” on the chunk vs shredded potato? I like the greater surface area of the shredded ones, but maybe the 8 minute flipping rule would tip these chunkies the other way.
I make these all the time.. but on top of the onion and butter, I also throw on oregano and little red pepper chili powder or hungarian paprika, depending on my mood.
Oh, also, I’ve found that finger potatoes work really well for these. Just quarter them, and you’re good to go.
Wow!! This is SO delicious!! I used to make hash browns from fresh potatoes. They were good, but not as good as this! I can’t believe that boiling the potatoes first would make such a difference, but it does! Thank you for sharing your recipe!! :)
Mmm. I’m afraid some of these potatoes would hit the spot right about now.
They’re reminiscent of the delightful potato packets we made over the campfire recently — loaded with onions and garlic, and bathed in just enough butter to make them irresistible.
Good call on using precooked potatoes. I like to use leftover baked potatoes for hash browns too. Love the little browned bits of skin!
Ah, but what type of potato works best with this - full-on starchy russets or waxy reds or something in-between like Yukon golds?