Crispy Hash Browns

1. Gather the ingredients.

2. Use the grater attachment of a food processor or a hand grater to shred the cooked and cooled potatoes.​

3. Heat your griddle or skillet over high heat and add the oil and/or clarified butter.​

4. Add the shredded potatoes and flatten them against the griddle or skillet.​

5. When the potatoes are browned on the bottom (about 10 minutes, but don't let them burn), flip them over and brown the other side until very crispy.

6. Season the hash browns with salt and pepper and serve hot. Enjoy.

Variations

Potatoes are a blank canvas that can be treated in so many ways. The same is true of hash browns. Consider these variations or make up your own flavor sensation.

• Hash brown O'Briens, or simply O'Brien potatoes, are made by sautéeing chopped red or white onion, red and green bell peppers, and minced garlic in the butter/oil for about 5 minutes or until tender before adding the potatoes.  
• Add cooked and crumbled breakfast sausage or chopped cooked bacon or ham for a meat-lover's version of hash browns. (If leftover meat is the primary ingredient, it is known simply as hash, as in corned beef hash.)
• A little shredded cheddar cheese or another cheese you like can be scattered over the top of the potatoes after they have been flipped. While the bottom cooks, the heat of the pan will melt the cheese.

How Hash Browns Got Their Name

Hash browns, also known as hash brown potatoes, hashed browns, and hashed brown potatoes, got their name from the French word hacher, which means to chop. They started appearing on breakfast menus in American restaurants around the turn of the last century and became a hit.

Purists will tell you that anything other than a riced or shredded potato cooked in hot fat until crispy is not hash browns, but you will find country fried potatoes and home fries being called hash browns in other regions throughout the states.