One of the things I’ve always liked about going out to breakfast is the diner style shredded hash browns. It’s taken me a while to figure out all the secrets to making those same hash brown at home and, over the years, I’ve received my fair share of funny looks from breakfast cooks as I stared them down trying gleen the information. (I guess I could have just asked.) This recipe also makes good use of those off-sized pans you never seem to have a real use for.
Diner Style Hash Browns At Home
1 large or two small russet potatoes, washed and scrubbed
1 tablespoon vegetable oil
Salt (for sprinkling)
Shred potato(es) on the large setting on your grater. Rinse very well in a colander. Remove shredded potatoes from colander and wring dry in a towel.
Meanwhile, heat two skillets (one slightly smaller than the other) to medium heat. Once hot, sprinkle potatoes evenly in the larger pan, drizzle vegetable oil over the top and weight down potatoes with the second, smaller pan. Cook for 8 minutes. Flip potatoes into the smaller pan, then slide them back onto the larger pan and cook for another 8 minutes (without the second pan on top).
Sprinkle with a little salt and enjoy!
Update: This comment comes by way of text from one of our regular readers, Anthony C.:
“I like to cook them up on a weekends. I too like salt sprinkled over the hash browns but I add chopped green or yellow onions and McCormick Roasted Garlic & Herb seasoning. And, if it’s just me enjoying the hash browns, I will throw in some bacon or Hillshire Farms sausage then sprinkle Colby cheese and lots of Tapatio hot sauce. I call it my Poor Boy Hobo Deluxe Breakfast…”