Homemade Hash Browns as mentioned in the name, means you can make delicious Hash Browns at home quickly. Here is my Homemade Hash Browns Recipe let’s enjoy.

The word “hash” is derived from the French word “hacher” which means to hack or chop. This means hashed browned potatoes literally translates to “chopped and fried potatoes”.

Ingredients:

• 2 Yukon gold potatoes medium (300 g.)
• 1 Russet potato large (300 g.)
• 1 tsp. Kosher salt
• 6 tbsp. corn starch
• 2 tbsp. vegetable oil for sautéing
• 0.5 l vegetable oil for frying. This amount will vary depending on the size of your skillet. You’ll want the oil to be slightly deeper than the thickness of your hash browns ~1/2″.

Method:

• Peel and rinse the potatoes.
• Slice the potatoes ~1/16″(2 mm) thick. Then into sticks ~1/4″(4 mm) and crosswise into cubes ~1/4″(4 mm).
• Place the chopped potatoes into a strainer and pour over ~8 cups of water to rinse out the potato starch. Allow the potatoes to drain into a bowl and shake thoroughly to remove any excess water.
• Heat 2 tablespoons of oil in a skillet on medium heat. Add the chopped potatoes and salt. Stir to make sure the potatoes are coated in oil. Cook 5-6 minutes while gently stirring, until tender, but not mushy.
• Transfer to a large bowl.
• While the potatoes are still hot, add the cornstarch. Mix well. The potatoes should hold their shape when pressed into a patty.

Shaping:

• Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.
• Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that’s a little less than a 1/2″(1 cm) thick.
• Use a knife and cut out rectangles that measure ~2 1/2″x4″ (6.3 x 10 cm). Gently round the corners of the rectangles.

Frying:

• Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns ~1/2″(1.3 cm).
• Heat the oil to 325˚F(163˚C).
• Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn’t stick to the bottom of the pan.
• Fry for a couple of minutes. The edges should start turning golden. Carefully flip to the other side. I found it helpful to use another spatula to assist with the flip and reduce any splattering.
• Fry the other side for a couple of minutes. Flip again for even browning. Drain to a paper towel-lined rack. Serve immediately.