Shredded Hashbrown Potatoes

Peel 2 large potatoes for each person you are going to amaze with these hashbrowns. I always use russets, I don't know why, but I do and they are very good. Place the peeled potatoes, uncut (that's whole in case you are confused) in a large 12 quart or larger pot or dutch oven and cover the WHOLE potatoes with cold water, enough so the potatoes end up loosely gathered, floating almost.

Place pot on the stove over high heat. Bring the pot to a full rolling boil and once boiling, boil for 2 minutes - not 3, not 1, but 2 minutes. Remove pot from heat, set aside uncovered for 2-3 hours, until cooled to room temperature. Remove potatoes from water and chill.

Using the chilled potatoes, grate, and place in a bowl. Toss with salt and pepper.

Using a large non-stick frying pan placed over high heat add some butter (clarified is best) and canola oil in a 50/50 ratio (the amount is up to you, but I like lots, perhaps 3 tables spoons of each).

Add grated potato mixture to the hot oil and reduce heat to medium. Season with salt and pepper.

DO NOT stir potatoes. Let them lay still, unmolested, until they are gently browned. Check the colour by lifting and looking, and once browned to your liking, flip over and brown the other side.

Helpful hint!: Place a plate over the cooking hashbrowns then with your hand on the plate, turn the frying pan over to release the hashbrowns.

Slide half-cooked hashbrowns back into the frying pan and cook until golden brown.

At this point, you have a decision to make - to stir, or not to stir.  I stir to get more golden crunch goodness happening, but you don't have to. If you wish, simply plate the cooked hashbrown patty and serve. It's your choice!  Be daring!

Fry until they are golden brown and serve hot.


The simple secret to this is the parboiling of the potatoes. By doing this you set the starch in the potato and the cooking time decreases by half, so no gluey hashbrowns for you; they taste nice and light and they cook quickly.

Snowy Palms Resort