Description
Crispy and delicious homemade shredded hashbrowns.
Ingredients
Scale
- 2 large russet potatoes
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Peel and shred the potatoes using a grater.
- Rinse the shredded potatoes in cold water to remove excess starch.
- Drain the potatoes and pat them dry with a towel.
- In a skillet, heat the vegetable oil over medium heat.
- Add the onions and sauté until translucent.
- Add the shredded potatoes to the skillet and spread them evenly.
- Cook for about 5-7 minutes until the bottom is golden brown.
- Flip the hashbrowns and cook for another 5-7 minutes until crispy.
- Season with salt and pepper before serving.
Notes
- Use a box grater or food processor for shredding.
- Serve with eggs or your favorite breakfast items.
- For extra crispiness, avoid overcrowding the skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: homemade shredded hashbrowns