Cookbook:Hash Browns - Wikibooks, Open Books For An Open World

Jump to content

Contents

move to sidebar hide

• Beginning
• 1 Ingredients
• 2 Procedure
• 3 Notes, tips, and variations

• Recipe
• Discussion

English

• Read
• Edit
• Edit source
• View history

Tools Tools move to sidebar hide Actions

• Read
• Edit
• Edit source
• View history

General

• What links here
• Related changes
• Upload file
• Permanent link
• Page information
• Cite this page
• Get shortened URL
• Download QR code

Sister projects

• Wikipedia
• Wikiversity
• Wiktionary
• Wikiquote
• Wikisource
• Wikinews
• Wikivoyage
• Commons
• Wikidata
• MediaWiki
• Meta-Wiki

Print/export

• Create a collection
• Download as PDF
• Printable version

In other projects Appearance move to sidebar hide From Wikibooks, open books for an open world

Hash Browns
Category	American recipes
Servings	2–4
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. They are considered a breakfast food and are often served with ketchup. This recipe refers to the shredded version, which is the most common in many parts of the United States.

Ingredients

[edit | edit source]

• 2 potatoes, washed
• ½ onion, finely chopped (optional)
• Cooking oil (canola is good—see smoke point information)
• 2 tablespoons flour OR 1 egg

Procedure

[edit | edit source]

1. Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.
2. Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.
3. Mix in chopped onions by hand.
4. Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.
5. Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
6. When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout.
7. Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes.
8. The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes.

Notes, tips, and variations

[edit | edit source]

• Try using rosemary instead of the onion.

Retrieved from "https://en.wikibooks.org/w/index.php?title=Cookbook:Hash_Browns&oldid=4501537" Categories:

• Medium Difficulty recipes
• Recipes
• Recipes using potato
• Breakfast recipes
• Pan fried recipes
• Recipes using egg
• Recipes using wheat flour

Hidden categories:

• Recipes with images
• Recipes without cooking time

Search Search Toggle the table of contents Cookbook:Hash Browns Add languages Add topic