- 3 tablespoons olive oil (canola oil, or rice bran oil)
- 1 pound russet baking potatoes
|Calories160Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Yummly User P. 3 months ago
Great, the family loved it!
CarolineM 4 months ago
I added flour and egg white so they could stick together and grated a bit of onion, tasted amazing
Mohns 5 months ago
Amazing if you add garlic salt and paprika!
Chris Butler 6 months ago
There’s nothing to bind it together, you might as well just make French fries.....
Cindy R. 6 months ago
Great recipe. Thanks for sharing.
Jenny 7 months ago
Great. Very easy and tasty. I just pressed the shredded potatoes dry with paper towels. Took probably 10 minutes to cook. No need to use more than the listed amount of oil; even if it doesn't cover the whole pan and just pools in the middle.
Lux 8 months ago
was looking for a way to make them crispy, and found this. i made them the way my mother did, but used the cloth extraction method to make them crispy. worked just fine, and will be making hash browns more often!
M O. 8 months ago
they didnt stick together enough but thats probably my fault. they were still very good though!!
Nic J. 8 months ago
So easy and yum! Will definitely make this again.
Bejan Saeedi 9 months ago
Delicious! Would definitely make again!
Ali Areef 10 months ago
i really like this recipe
Victor Adrian Magallanes 10 months ago
good godly it was very delicious
Amy 10 months ago
It turned out just amazing and i love this recipe.
Pedro Llauró 10 months ago
Turned out great! Still mushy though i should buy a ricer instead of using cloth...
Dan LaFreinere a year ago
Was good wish I had a better way to get water out tho
Yan a year ago
It turned out great!
Margot Camposano a year ago
I added some curry powder and it turned out so good :)
Jay a year ago
I would add a little garlic and onion powder to this.
David a year ago
Great With a touch of garlic salt and pepper
888 a year ago
Lacking proper seasoning
Alicia W. a year ago
This recipe was wonderful. Cooking the potatoes in small batches so you could get the crispy outer layer. No leftovers from a large pan prepared.
Marie Boileau a year ago
C’est une bonne alternative et ça fait changement. J’ai rajouté du fromage et ma famille a adoré. It was really good and tasty.
Migdalis M. a year ago
Muy buena receta. Yo le agregué un poco de pimienta y nuez moscada fresca. Lo dejé cocinar 13 min por un lado y 10 min por el otro, a temperatura media! Quedó perfecta!
Rugervic a year ago
I used the cloth extracting method and they turned out nice and crispy
Stratton Phillips 2 years ago
Very tasty! I definitely will make again. Added a shake of garlic and onion powder, along with some Italian seasoning. Some shredded cheese on top would be splendid I think. Be careful and patient. I made a large batch and these get the crunchiest and bestest when fried in a thin layer.
Victoria M. 2 years ago
No soggy potatoes!! Wonderful tip, they came out great.
Kathy 2 years ago
Really easy to make and really good to eat.
Peter M. 2 years ago
Great! I dried the potatoes by twisting them up in a tea towel until they stopped dripping. Just added a teaspoon of cayenne for a little kick.
Sylvia Pringle 2 years ago
It turned out really tasty, very easy to make will be making these again
Ashwini Ganesh 2 years ago
excellent it turned outvto be amazing for my first timme at cooking. i didn't anticipate the time yumly was accurate