| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 pound russet potatoes, peeled and grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Hungarian paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
- In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.
Nutrition Facts
| Calories | 152 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 126 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
| Calories | 152 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 126 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
These were pretty good, they took longer to brown but they were pretty good.
Some folks can get a little nasty with their reviews because of things they are not good at, I had no problem with this recipe, also you won’t catch me running any races because I’m not good at it.
These did not work well for us at all. They never seemed to get totally cooked, stayed gummy, even tho’ we followed all the cooking directions and for the time indicated (we had to cook longer. We didn’t have the problem with the salt that the other person mentioned because we do not use much salt. We thought there was too little onion and garlic powder so added some more. We would not make these again.
Delicious! I will definitely use this technique (rinsing and squeezing from now on. They were really crispy. To those concerned about the salt: I’m ALWAYS mindful of the salt amount given in all food network recipes. It’s usually too much for my family. I have learned through cooking experience how much salt to use to suit my own taste; therefore, I always adjust the salt according. As a rule of thumb, I usually cut the amount in half.
Came out perfect. Best I’ve ever made
I recorded this episode, watched it several times, and followed the directions to the T!!
These hashbrowns came out PERFECT and there were no leftovers.
My husband now expects them to be a standard part of our weekend family breakfast.
THANKS SUNNY!!
These hashbrowns came out PERFECT and there were no leftovers.
My husband now expects them to be a standard part of our weekend family breakfast.
THANKS SUNNY!!
Despite the fact that we used cold water until the mixture was no longer cloudy and used the kitchen towel technique, these potatoes were gummy and bland. They bore little resemblance to what Sunny produced on the show. I can’t recommend this recipe and I am removing it from my recipe box.
FYI, 2 teaspoons of salt is a crazy amount for 1 pound of potatoes. Note that 1 pound of potatoes is one extra large baking potato. Just 1 teaspoon of salt ruined the recipe. Good thing potatoes are cheap. Go easy on the salt. The rest of the seasonings sound tasty but I won’t try this recipe try again.